Harvest recipes
Salad of puy lentils with roasted beetroot V
PREPARATION TIME 15 minutes COOKING TIME 1 hour 10 minutes SERVES 4-6
INGREDIENTS
• 500g beetroot, peeled and cut into wedges • 3 tbsp olive oil • 3 fresh or dried bay leaves • 1 sprig of fresh thyme or 1 tsp dried thyme • salt and ground black pepper • 200g dried puy or French green lentils, rinsed and drained • 2 garlic cloves, peeled but left whole • 3 tbsp chopped fresh flat-leaf parsley • 2 tbsp chopped fresh mint
For the dressing
• 1 tbsp balsamic vinegar • 1 tbsp maple syrup • 2 tbsp freshly squeezed lemon juice • 2 tbsp olive oil • salt and ground black pepper
METHOD
1 Preheat the oven to 180°C/160°C/Gas Mark 4.
2 Place the beetroot in a small roasting pan and toss in 2 tbsp of the olive oil together with 3 tbsp of water, 2 of the bay leaves and the thyme. Season with salt and pepper, cover with aluminium foil and roast in the preheated oven until they are soft – about 1 hour.
Meanwhile, boil the lentils in a saucepan
