INGREDIENTS (serves 2):
2 large raw beetroots
2 cloves garlic
50g puy lentils
1 small red onion, thinly sliced
1/2 tbsp. olive oil
1/2 tbsp. Dijon mustard
1/2 tsp. red wine vinegar
50g pecans, toasted and roughly chopped
A handful of fresh parsley, chopped
50g goat’s cheese
Preheat the oven to 200c/gas mark 6.
Wrap the beetroot with the garlic in foil and roast in the oven for around 45 minutes, or until tender. Let it cool and then chop into small chunks.
Meanwhile, cook the quinoa according to the packet – for this quantity you will cook in about 150ml water until softened but still with a nutty bite. Put to one side to cool.
Place the lentils in a pan and cover with cold water. bring to the boil and simmer for about 15 minutes, until cooked but not too soft and still holding their shape.
fry the red onion in a little oil for 3-4 minutes until slightly softened, then place the onion, beetroot, quinoa and lentils in a bowl and mix.
Whisk together the oil, mustard and vinegar with a pinch of salt and pepper, then pour this dressing over the salad.
Add the toasted pecans and chopped parsley and mix through.
Serve the salad topped with crumbled goat’s cheese.