Salad with Puy lentils, beet and goats cheese

This salad has been known to be received with cheers and smiles. The down to earth flavours of beetroot, which is roasted in the oven, go very well with the flavour and texture of Puy lentils, which are perfect for a chic salad. Goatscheese adds a pleasent savoury note and sweet and sour red onions and mustard dressing add freshness. You could use this salad as a chic entree, or main dish by adding some foccacia, but I like to take this salad with me for a wholesome and satisfying lunch at work.
lentils
Main Dish
90 Minutes
2 Persons
25-2-2018

Ingredients

For the salad

  • 150 grams of Puy lentils
  • 6 beetroots the size of golf balls
  • 1 tsp thyme
  • 2 hands of rocketsalad
  • 0.5 red onion
  • 2 tbs red wine vinegar
  • 2 tbs water
  • 1 tbs sugar
  • 125 g soft goatscheese

For the dressing

  • 6 tbs good quality olive oil
  • 2 tbs red wine vinegar
  • 1 tbs mustard
  • 1 tbs honey
  • 0.5 tsp salt
  • 0.25 tsp pepper

Instructions

  1. Preheat the oven to 180 degrees Celcius.
  2. Cut the beetroot in quarters.
  3. Put them in a baking tray, sprinkle with the thyme and a little salt pepper and olive oil. Cover the tray with aluminium foil and bake the beetroot in the oven for about 60-90 minutes. It depends on the size of the beetroot how long they take to cook. When they are soft they are ready to take out of the oven.
  4. In the mean while you can slice the red onion thinly.
  5. Mix red wine vinegar, water and sugar and put the red onion in the mixture for at least 30 minutes.
  6. While the beetroot is baking and the onions are soaking, cook the Puy lentils in a good amount of water for about 20 minutes.
  7. Mix together the ingredients for the dressing in a separate bowl.
  8. When the beetroot, lentils and red onions are ready you can start plating up. Spread one hand of rocketsalad on the plate, add some lovely beetroot quarters and some nice spoonfulls of Puy lentils in between. Top with pieces of goatscheese and sweet and sour red onion.
  9. Sprinkle the mustard dressing over the salad and you are ready to eat.