ROASTED BEETROOT, GOATS CHEESE + LENTILS
SERVES 4-6 | GLUTEN FREE
4 whole beetroot
3 tbsp extra virgin olive oil
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 cup water
1 tsp salt
1 red onion, finely sliced
160g chèvre, softs goat’s cheese
3 tbsp sour cream
400g can lentils, drained and rinsed
Red sorrel to serve
Salt and pepper
Preheat oven to 200*C.
Top and tail beetroot. Cut into thin wedges. Place on a lined baking tray. Drizzle with olive oil and season well with salt and pepper. Roast in oven for 15-20 minutes, or until tender.
Meanwhile, place vinegar, sugar and salt into a small saucepan. Bring to the boil. Remove from heat. Add onion and allow to cool to room temperature.
To make the goats cheese cream, mix together chèvre and sour cream until smooth.
To serve, place roasted beetroot and any juices from the tray into a medium-sized bowl. Add pickled onion and 2 tablespoons of the pickling liquid. Toss well to combine.
Place goats cheese cream in the centre of a serving plate. Top with lentils, beetroot and onion. Garnish with red sorrel, a little extra goat’s cheese and a drizzle of olive oil.