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| warm lentil salad with beets & ricotta |
If you’re up for roasting your own beets, scrub beets and trim tops. Wrap in foil and bake at 200 C (400 F) for about an hour or until tender (the bigger your beets the longer they’ll take). Cool slightly before using in the salad. To be fair, I was pretty impressed with the canned baby beets I discovered in the supermarket. Packed in beet juice they are a lot closer to home-baked than their old school pickled cousins.
For a more substantial meal, serve with a poached egg on top. Or if you’re feeding a die-hard carnivore – fry some chopped bacon or chorizo and stir through the lentils. For our vegan friends, roasted walnuts or pinenuts would make a lovely substitute for the cheese.
1 tablespoon balsamic vinegar
1 can lentils (400 g or 14 oz), drained
2 handfuls flat leaf parsley, leaves picked
1 can baby beets (400 g or 14 oz), drained
1/2 cup ricotta (approx 150 g or 5 oz)
Boil your kettle. In a medium bowl mix together balsamic and 3
tablespoons extra virgin olive oil and season. Place lentils in a
strainer and pour over boiling water.
Drain well then toss through the dressing. Mix in the parsley
leaves and divide between 2 plates.
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