3 medium beetroot
100g green lentils, such as Puy
1 garlic clove, unpeeled
1tbsp balsamic vinegar
1tsp Dijon mustard
2tbsp olive oil
110g feta, goat's, or cream cheese
Clean the beetroot, and cut off any stalks. Put them in a bath of boiling water about 2cm deep in an oven dish, cover with foil, and bake for 60 to 90 minutes in a gas mark 4/180C oven, or until tender to the point of a knife. Remove to a board, and allow to cool.
Rinse the lentils, put them in a pan with the garlic clove, cover with cold water by about 2cm, bring to the boil and simmer, covered. They may take from 20 to 40 minutes to soften, so taste from time to time, and top up the water if necessary.
Meanwhile, make a dressing by dissolving the mustard in the vinegar with some salt and lots of black pepper, and whisking in the oil.
Drain the lentils, shaking the sieve to get rid of as much liquid as possible. Squeeze the softened garlic from the clove. Stir the lentils and garlic flesh into the dressing.
Peel the beetroot by scraping the skin with a knife. Slice, and mix with the lentils.
Distribute between two plates. Scatter portions of the cheese on top.
Beetroot - braising is best
Similar salad - rocket, beetroot, goats' cheese