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GREEK LENTIL SALAD WITH ROASTED BEETROOT & SOUR GOAT CHEESE

Total Time 1 hour 10 minutes
Servings 4

Ingredients

For the Beluga lentils

  • 250 gr Beluga lentils, rinsed & cleaned
  • 1 bay leaf
  • 1 cube bio chicken or vegetable stock (optional)
  • 1 shallot, thinly sliced
  • 100 gr soft sour goat cheese, crumbled
  • 4-5 sprigs fresh parsley, finely chopped
  • 2-3 pinches ground cumin
  • Red wine vinegar
  • Extra virgin olive oil
  • Balsamic cream
  • Salt
  • Pepper

For the roasted beetroot

  • 4-5 medium fresh beetroot heads
  • Coarse salt
  • Extra virgin olive oil
  • Red wine vinegar

Instructions

For the roasted beetroot

  • Preheat oven to 190 degrees Celsius/fan mode.
  • Cover a baking sheet with parchment paper.
  • Cut a piece of aluminum foil and sprinkle it with coarse salt in the center.
  • Place a beetroot head on the coarse salt, wrap in packet and transfer on the baking sheet.
  • Repeat until no beetroot heads are left.
  • Roast in the oven until tender, but crisp, for approximately 45-50 minutes.
  • Remove the baking sheet from the oven.
  • Open the foil packets and let the beetroots to cool for a while, until you can handle them.
  • Peel, cut into quarters and transfer them in a bowl.
  • In the bowl, add the onion and a little bit of olive oil and vinegar.
  • Toss gently and keep aside.

For The Beluga lentils

  • Pour 1 lt. of water in a medium pot.
  • Add the Beluga lentils, the bay leaf and the bio chicken or vegetable stock, should you use one.
  • Cover with a lid, bring to a boil and reduce to simmer.
  • Cook lentils for approximately 20 minutes.
  • Be careful not to overcook them! You want them to be al dente! So, after the first 15 minutes, check every 1-2 minutes for doneness.
  • When the Beluga lentils are cooked, remove the pot from the heat and drain them.
  • Rinse them gently under cold water, so as to stop the cooking process (just keep them warm).
  • Remove the bay leaf with any excess liquid and transfer them into a serving bowl.

Assembly

  • Into the serving bowl with the Beluga lentils, add the roasted beetroots, onion, ground cumin and parsley.
  • Season with salt and pepper.
  • Drizzle with olive oil and vinegar, according to your liking.
  • Toss gently and taste.
  • Top with the crumbled goat cheese and drizzle with balsamic cream.
  • Serve at once and enjoy!