Warm lentil and beetroot salad

Method

1. Heat the oven to 200°C (180°C fan). Peel the beetroot and cut it into 1.5 cm cubes, as small pieces are what let it cook in the time.
2. Toss the beetroot on a baking tray with the olive oil, a pinch of salt and some black pepper. Roast for 25 minutes, turning once, until a knife goes in easily and the edges are starting to wrinkle.
3. While it roasts, peel and thinly slice the red onion, drain and rinse the lentils, and roughly chop the walnuts.
4. Put the onion in a small pan with the balsamic vinegar and 2 tablespoons of water. Cook over a medium heat for 5 minutes, until the onion has softened and the liquid is syrupy.
5. Add the lentils with a pinch of salt and warm over a low heat for 3 minutes, stirring, until hot through.
6. Tip the lentils into a large bowl, add the roast beetroot with any oil from the tray and squeeze over the juice of the lemon. Fold in the rocket so it barely wilts.
7. Divide between plates, scatter with the walnuts and serve warm.

Tip Wear gloves, or rinse your hands in cold water straight after, to stop the beetroot staining. Vacuum-packed cooked beetroot can replace fresh if you cut the roasting time.

Photo made with AI.

From Nosha · nosha.app