Publications
Prep Time: 30
Servings: 8
Cooking Time: 30
Ingredients
- 20.00leaves - small young beetroot with leaves
- 5.00ml - salt and freshly ground black pepper, to taste
- 150.00g - young spinach leaves
- 2.00rolls - 125g rolls soft goat's milk cheese, sliced
- 250.00g - brown lentils, cooked
- 90.00ml - Salad Dressing: olive oil
- 30.00ml - white-wine vinegar
- 15.00ml - fresh oregano, chopped
- 4.00ml - salt and freshly ground black pepper, to taste
Method
Vegetables
Oven temperature: 200°C
1. Preheat the oven. Remove the beetroot leaves but leave a short piece of stem on each to prevent the red juice from running. Rinse the beetroot and leaves under cold running water. Drain the leaves and refrigerate in a plastic bag. Don't peel the beetroot. Rub with olive oil and season with salt and freshly ground black pepper. Roast until tender.
1. Preheat the oven. Remove the beetroot leaves but leave a short piece of stem on each to prevent the red juice from running. Rinse the beetroot and leaves under cold running water. Drain the leaves and refrigerate in a plastic bag. Don't peel the beetroot. Rub with olive oil and season with salt and freshly ground black pepper. Roast until tender.
2. Prepare the salad dressing: Mix all the ingredients in a glass jar and shake the mixture thoroughly to form an emulsion.
3. Peel the cooled beetroot and quarter it. Place the beetroot and young spinach leaves in a mixing bowl, pour salad dressing over and mix thoroughly with your hands.
4. Place the beetroot leaves on a serving platter and arrange the beetroot quarters, goat's milk cheese and lentils on top. Serve.
