This recipe comes from a Spanish cookbook called 500 Tapas by Maria Segura with some slight modifications. I love lentils, beetroot and goats cheese – would never have considered combining them together! You can make this recipe in parts and then assemble before serving.
Hints & Tips
- Beetroot can be roasted well in advance.
- GF, Veg, SF
- Category: Gluten Free, Side Dishes, Sugar Free, Vegetables, Vegetarian
Ingredients
- 200 grams Puy Lentils (Small French-Style Lentils, Green in Colour)
- 225 grams Goats Curd or Young, Soft Goats Chevre
- Freshly Ground Black Pepper
- Salt
- 3 tablespoons Finely Chopped Mint
- 2 tablespoons Sherry Vinegar
- 6 tablespoons Extra Virgin Olive Oil
- 2 Tomatoes, Finely Chopped
- 4 Small Shallots, Finely Sliced
- 3 Medium Beetroot
Instructions
- Preheat oven to 180 degrees Celsius.
- Trim the beetroot stems, leaving 2cm in tact - this stops the juices from leaking. Wrap each beetroot in foil. Roast in the oven for 1 hour or more until beetroot is soft. Check by inserting a skewer.
- Peel the beetroot whilst still warm, using gloves to prevent staining. Slice into think slices.
- Place the lentils in a pan of boiling water.
- Boil for 30 minutes or until tender.
- Remove, drain and allow to steam off the heat for 5 minutes.
- Combine the lentils, shallots, tomato, oil, vinegar and mint.
- Season with salt and pepper.
- Set aside to marinate for 10 minutes.
- Place on a serving plate and top with goats curd and then the sliced beetroot.
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