Warm lentil salad with beets & ricotta

If you’re up for roasting your own beets, 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).

Cool slightly before using in the salad.

For a more substantial meal, serve with a poached egg on top.

For our vegan friends, roasted

walnuts or pine nuts would make a lovely substitute for the cheese.

Serves:2
Cooking Time : 10 Minutes

INGREDIENT:

• 1 tablespoon balsamic vinegar
• 1 can lentils (400g or 14oz), drained
• 2 handfuls flat leaf parsley, leaves picked
• 1 can baby beets (400g or 14oz), drained
• 1/2 cup ricotta (approx 150g or 5oz)

DIRECTION:

1. Boil your kettle. In a medium bowl mix together balsamic and 3 tablespoons extra virgin olive oil and season.
2. Place lentils in a strainer and pour over boiling water.
3. Drain well then toss through the dressing.
4. Mix in the parsley leaves and divide between 2 plates.
5. Top with drained beets and generous dollups of ricotta.

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