This dish is perfect for a quick lunch (when used a precooked beetroot) or a side. I only made it in the winter, but I guess in summer it is perfect with a barbecue. In my opinion it is most delicious when eaten warm.
You will need (1 person):
– 1 beetroot (150-200 grams)
– 1 can of pre- cooked lentils (around 130 grams)
– 50 grams of soft goats cheese
– olive oil (not extra vierge)
– white wine vinegar
– small knob of garlic
– Salt, pepper and dried oregano
– seeds, like sunflower or pumpkin for some extra texture
– For a more leafy salad add iceberg or spinach
How to make it:
1. Put a small pan with cold water on the hob and put in the beetroot. Bring to a boil and let it boil until the beetroot is cooked (it took 20 min for my beetroot, just check with a fork. If it inserts easy it is done).
2. Get the beet out of the water and cut it in cubes of 0.5cm x 0.5cm. Put the cubes in a bowl and pour over some vinegar.
3. Time to give those lentils some extra flavor. Get your small pan back on the hob and add some olive oil. Add the cut garlic and stir around until slightly colored (watch it so it doesn’t burn). Then add your drained lentils, salt, pepper and oregano to taste. Warm through.
4. Add your lentils to the bowl with beetroot cubes and crumble over the goats cheese. Enjoy!
Have you ever eaten beetroot? I started eating it just half a year ago, because I always thought I didn’t like it. The same for goats cheese!