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Roast beetroot, lentil & goat's curd salad with walnuts (serves 4)


• 5 raw medium beetroots

• 4 tablespoons extra virgin olive oil,

plus extra for drizzling

• 50g walnut halves

• 1 red onion, cut into 8 wedges

• 1 x 400g can cooked Puy or beluga

lentils (240g drained weight)

• 1 celery stick, finely sliced on the

diagnoal, plus a few leaves

• a large handful of flat-leaf parsley,

tough stems discarded, roughly

chopped, plus extra to garnish

• 100g goat's curd, soft goat's cheese

or feta cheese

• salt and freshly ground black pepper

For the dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon raw mild honey

Recipe and information from

Around the World in Salads by Katie

& Giancarlo Caldesi, published by Kyle

Books. Photography by Helen Cathcart.


"We grow beetroots and love to use

them in salad. Their flavor concentrates

and sweetens with roasting. By cutting

them and partially steaming them in

the oven under foil you can reduce

the cooking time significantly. We use

canned lentils but do cook them from

scratch if you prefer. Soft goat's curd

has a delicate flavour. It is wonderful

in savoury or sweet dishes, especially

when its sour note complements

something sweet such as the honey in

the dressing." - Katie Caldesi


Preheat the oven to 200C/gas mark 6.

Peel and cut the beetroots into wedges

about 2cm across at their thickest. Toss

with 2 tablespoons of oil and seasoning,

tip onto an oven tray, cover with foil and

bake for 30 minutes.

Put the walnuts onto a baking tray and

bake until lightly roasted and browned

(6 minutes). Remove and let cool. Put

the onion in the bowl and toss with 2

tablespoons of oil to coat. Set aside.

After 30 minutes of cooking, remove

the foil and add the onions to the beets.

Return to the oven, uncovered, for

20-30 minutes, until softened and lightly

browned. Remove from oven and cool.

Put the lentils into a bowl, add the

dressing ingredients and seasoning and

toss through. When the beetroots and

onions are done, add these and any

cooking juices to the lentils and toss

together, leave to cool.

Stir in the celery and parsley, spoon over

the curd or crumble the cheese on top

and serve with a little extra parsley, olive

oil and fresh black pepper.


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