During the spring and summer, there’s not much more I like than to have a fresh salad, using what I can find at the allotment to make a delicious lunch. As the weather cools and the days get shorter (and wetter it seems), my love of the salad is replaced by a desire to eat warm comforting food like jacket potatoes, stews, and soup. However, the root vegetables are often at their best during this period and I’ve become to realise that they are just as good in a salad as a juicy tomato, or crunchy cucumber. When roasted, their inherent sweet earthiness is perfect to team with the slightly bitter leaves of chicory or rocket, providing both a fresh and comforting taste. So today, I’m having an autumnal salad of roasted carrot and beetroot, green lentils and a little goats cheese. Perfect.
You will need (for two people)
2 medium sized beetroot chopped into eighths
2 medium carrots, cut into small chunks
1 crisp apple, cored and cut into eighths
1tsp. caraway seed
dash of olive oil
100g Goats cheese
For the lentils
100g green lentils
1 bay leaf
350ml water (or vegetable stock)
A small handful of finely chopped parsley
For the dressing
3tbsp olive oil (I used the drained oil from the roasted vegetables)
1tbsp lemon juice
1 tsp Dijon mustard
1/2 clove of garlic crushed (I used a roasted clove of garlic I put in with the vegetables)
1/4 tbsp honey
pinch of salt and a few twists of black pepper
Preheat the oven to 200°C, then toss the chopped vegetables in a roasting tin with the caraway seeds and olive oil. Roast in the oven until soft and slightly caramelised; depending on the size and variety of your roots they may need different times, I tend to start with the beetroot, add the carrots 10 minutes later, the apples 10 minutes after that. It usually takes 30-40 mins in total.
Meanwhile place the lentils and bay leaf in a saucepan with the stock or water and bring to the boil. Partially covered with a lid, and simmer for 30 minutes, or until the lentils are just tender. Drain away any excess liquid and discard the bay leaf. Season the lentils with a little salt and pepper, before putting to one side.
To make the dressing, just add the dressing ingredients into a jar with a screw-top lid; cap and shake vigorously to emulsify. Pour some dressing into the lentils when they’re still warm, stirring in a small handful of finely chopped parsley as you do.
To serve, combine the dressed lentils with the roasted vegetables and apple. Divide between two plates, top with broken pieces of soft goats cheese. then drizzle with a little more of the dressing.