Warm Lentil Salad with Beets & Ricotta

If you’re up for roasting your own beets, they will taste better. Just scrub beets and trim tops. Wrap in foil and bake at 200C (400F) for about an hour or until tender (the bigger your beets the longer they’ll take). Allow to cool slightly before using in the salad. To be fair, I was pretty impressed with the canned baby beets I discovered in the supermarket. Packed in beet juice they are a lot closer to home baked than their old school pickled cousins.

For a more substantial meal, serve with a poached egg on top. Or if you’re feeding a die-hard carnivore – fry some chopped bacon or chorizo and stir through the lentils. For our vegan friends, roasted walnuts or pinenuts would make a lovely substitute for the cheese.

Serves 2
1T balsamic vinegar
3T extra virgin olive oil
1 can tinned lentils (400g or 14oz)
2 handfuls flat leaf parsley, leaves picked
1 can baby beets, drained (400g or 14oz)
1/2C ricotta (approx 150g or 5oz)

1. Boil your kettle. In a medium bowl mix together balsamic and oil and season to taste.

2. Place lentils in a strainer and pour over boiling water to get rid of the cooking liquid. Drain well then toss through the dressing. Stir through parsley leaves and divide between 2 plates.

3. Top with drained beets and generous dollups of ricotta.