Too Tasty Beetroot and Lentil Salad
Not only will beetroot keep your eyes busy with its fuchsia tones, this sweet little root veggie is wonderfully versatile. When mixed with goat’s cheese, for that melt-in-your mouth tang, and walnuts, for a smooth but crunchy sensation, you have yourself a tasty, tasty, summer salad. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Balsamic Cream with Figs
(Contains Nuts May contain Peanut, Sesame, Nuts)
Pre-heat your oven to 200 degrees.
Peel the beetroots and chop them into roughly 2cm cubes. Quarter the potatoes. Peel the onion and slice in half, roughly chop each half into 1cm cubes.
On a baking tray, mix the beetroot, potatoes and onions together with 1 tbsp of olive oil,¼ tsp of salt and a few good grinds of pepper. Place them on the top shelf of your oven for 20-25 mins. Tip: Toss the vegetables after 10 mins to get an even brown colour over the potatoes.
Drain and rinse the lentils and add them to the baking tray (with the beetroot, potatoes and onions) for the final 5 mins of cooking.
Remove the vegetables from your oven. Allow them to cool for 5 mins in a bowl before tossing in the rocket and balsamic dressing and 1 tbsp of olive oil.
Crumble the goat’s cheese and add to the salad.
Serve in bowls. Scatter over the walnuts and enjoy!