Ella Kitto's Roast Beetroot with lentils, Goat Cheese & Salsa Verde

Not a fan of Beetroot but determined to eat seasonally and get through yours? Look no further. The sweet earthiness of the Beetroot in this dish is counterbalanced by the sour goat cheese and zest of the salsa verde. 

[serves 2] 

Ingredients:

A few beetroot, chopped into chunks 

2 tbsp Kentish Oils rapeseed oil 

200g lentils (preferably puy or green) 

100g Cheesemaker’s of Canterbury “Ellie’s Goat cheese" 

A handful of fresh herbs (I used flat leaf parsley, dill & mint) 

3 garlic cloves 

A handful of gherkins and/or capers 

A couple of anchovy fillets to taste (optional)

3 tbsp olive oil 

1 tbsp red wine vinegar 

Half a lemon 

Handful pomegranate seeds (optional) 

Salt & pepper 

Method: 

If your lentils are uncooked, you’ll need to start with these as green lentils can take up to 40mins - cook as per packet instructions (I cook mine in vegetable stock).

Coat the beetroot chunks in rapeseed oil, season and roast in an air fryer or pre-heated oven for approx. 20mins on 180C.

Make your salsa verde by whizzing up the herbs, garlic, gherkins/capers/anchovies, olive oil and vinegar together in a food processor. You can also chop these bits by hand if you’re happy for your sauce to have a courser texture. 

To serve, place the lentils on your plate first, followed by the beetroot chunks, and then dot slices/blobs of goat cheese amongst them. Drizzle the salsa verde over the top followed by a squeeze of lemon, salt and pepper and the pomegranate seeds if using, and serve warm.