Roasted Beetroot Salad with Lentils and Goats Cheese

Cook Time 45 minutes

Servings 4


4 whole beetroots

3 tbsp Extra Virgin Olive Oil

½ cup apple cider vinegar

¼ cup sugar

¼ cup water

1 tsp sea salt

1 red onion, finely sliced

200g chèvre, soft goats cheese

3 tbsp sour cream

400g can brown lentils, drained and rinsed

To serve

Red sorrel


Preheat oven to 200°C.

Top and tail beetroot. Cut into thin wedges. Place on a lined baking tray. Drizzle with extra virgin olive oil and season well with salt and pepper. Roast in oven for 15-20 minutes, or until tender.

Meanwhile, place vinegar, sugar and salt into a small saucepan. Bring to the boil. Remove from heat. Add onion and allow to cool to room temperature.

Mix half the goats cheese with sour cream until smooth.

To serve, place roasted beetroot and any juices from the tray into a medium-sized bowl. Add pickled onion and 2 tablespoons of the pickling liquid. Toss well to combine. Spread the goats cheese cream into the centre of a large serving plate. Top with lentils. Add beetroot and onion mixture. Garnish with red sorrel, slices of remaining goats cheese and a drizzle of extra virgin olive oil.


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