Beetroot and lentil salad
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
CUISINE
COURSE
Starter
Method
Toss the beetroot, red onions and the roughly chopped garlic in oil and seasoning, as well as the orange juice and zest.
Place into an oven-proof dish with the star anise and roast at 180°C for about 35 minutes until the beetroot is soft. Set aside to cool.
In the meantime, cover the lentils with water and bring to a boil reduce the heat and simmer for 20 minutes until tender, adding more water if needed. Drain any excess once they are cooked through.
Whisk together three tablespoons of olive oil with the vinegar, mustard and crushed garlic. Season to taste. You can make twice as much of this dressing a keep some for the next recipe.
Cut each half of beetroot into three pieces. Toss the leaves in the dressing and then toss through all of the contents of the beetroot dish as well as the lentils. Season to taste. And sprinkle with the pieces of mozzarella before eating.
Ingredients
400g beetroot, peeled and halved
2 small red onions, peeled and sliced
5 garlic cloves, 4 roughly chopped, 1 crushed
3 tbsp olive oil and a dash for roasting the vegetables
4 star anise
juice and zest of 1 orange
300g green lentils
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 large handfuls of rocket leaves
handful of flat-leaf parsley, roughly chopped
handful of chives, roughly chopped
2 balls of buffalo Mozzarella, pulled apart
Method
Toss the beetroot, red onions and the roughly chopped garlic in oil and seasoning, as well as the orange juice and zest.
Place into an oven-proof dish with the star anise and roast at 180°C for about 35 minutes until the beetroot is soft. Set aside to cool.
In the meantime, cover the lentils with water and bring to a boil reduce the heat and simmer for 20 minutes until tender, adding more water if needed. Drain any excess once they are cooked through.
Whisk together three tablespoons of olive oil with the vinegar, mustard and crushed garlic. Season to taste. You can make twice as much of this dressing a keep some for the next recipe.
Cut each half of beetroot into three pieces. Toss the leaves in the dressing and then toss through all of the contents of the beetroot dish as well as the lentils. Season to taste. And sprinkle with the pieces of mozzarella before eating.
