salads & side dishes

Ingredients

	450 g beetroot, uncooked
	200 g whole dried lentils, preferably the Puy variety
	1 portion stock cube, enough to make 600ml (1 pint)
	1 portion lemon(s), zest and juice
	2 teaspoon olive oil, extra virgin
	100 g goats cheese, soft variety
	1 tablespoon fresh chives, (a small bunch), finely chopped
	1 pinch salt, and fresh ground black pepper

Instructions

• Preheat the oven to Gas Mark 7/220ºC/425ºF and place the beetroot on a roasting tray.
  
  
• Roast for 30 mins until tender when pierced with a knife.
  
  
• Meanwhile place the lentils and stock (click here for a wheat and yeast free stock recipe) in a saucepan with a lid and bring to the boil. Simmer for about 25 mins until the lentils are tender.
  
  
• Meanwhile place the juice and zest of lemon in a large bowl. Peel and chop the cooked beetroot and add to the bowl, also add the cooked lentils.
  
  
• Lastly, add the oil, goats cheese, chives and seasoning, toss gently together and serve warm.