Old friends, beetroot, walnuts and goat's cheese come together here to make a fulfilling and tasty side dish.
2-3 large beetroot (washed, peeled and chopped into chunks)
2 Tbsp Mount Zero red wine vinegar
Mount Zero pink lake salt and pepper, to season
250g Mount Zero French style fine green lentils
Handful of fresh dill and mint
½ cup walnuts
1 clove garlic, crushed
½ block of fresh Goat’s cheese (chevre works well)
Juice of one lemon
Mount Zero Extra Virgin Olive Oil
Preheat the oven to 180 degrees. Place the peeled and chopped beetroot chunks into a roasting dish, season with salt and pepper, drizzle with olive oil and the red wine vinegar.
Cover with foil and roast until the beetroot is tender (up to 1 hour).
Meanwhile, cook the French style lentils as per the packet instructions, until tender. The beauty of this varietal is that they don’t require soaking, and cook much faster too.
Drain the lentils, season with salt and pepper.
Toast the walnuts in a dry frying pan on a medium heat, taking care not to burn.
To assemble the salad, finely chop the dill and mint and stir through the lentils with the crushed garlic and lemon juice.
Place the cooked beetroot and its juices over the lentil and herb mixture.
Crumble the goat’s cheese over the salad and top with the toasted walnuts.
Finish with a big glug of extra virgin olive oil, season and serve.