Beetroot, lentil and goats cheese salad

Beetroot is a vibrant and versatile vegetable, with tonnes of health benefits.

It is high in nitrates, which convert to nitric oxide in the body, helping to relax and dilate blood vessels, thus lowering blood pressure and improving cardiovascular health.

With a good amount of dietary fibre, beetroot supports healthy digestion.

Beetroot contains betalains (giving beetroot its red colour), which are powerful antioxidants that help to fight inflammation and protect cells from oxidative stress (the damage caused by free radicals – unstable molecules that can damage cells).

And just in case you thought it couldn't get any better, beetroot is also an excellent source of folate, manganese, potassium, iron and vitamin C, all vital for maintaining good health and supporting bodily functions.

In the UK, beetroot is in season from June through October.

Enjoying beetroot during the summer, while it is at its freshest, not only supports local agriculture but also guarantees the best flavour and nutritional benefits.

This recipe for beetroot, lentil and goats cheese salad is packed with fibre and protein and is perfect for a summer lunch.

Recipe: Beetroot, lentil and goats cheese salad

Serves 2 for lunch

All quantities can be adjusted according to what you have and what you like!

Ingredients5

• 3 medium-sized beetroots, cubed

• Drizzle of olive oil

• 1 small red onion, thinly sliced

• Red wine vinegar (enough to cover the onion in a jam jar)

• 1 can of green lentils or 1 pouch of puy lentils (pre-cooked)

• Handful of chopped parsley

• 100g sugar snap peas, trimmed and thinly sliced

• 100g crumbled goat cheese

• Heavy sprinkle of0 pumpkin seeds (you can toast these in a dry pan if you have the inclination - they taste a bit nicer)

• 4 boiled eggs, quartered

Vinaigrette:

• 3 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar

• Half a tablespoon Dijon mustard

• Salt and pepper to taste

Method

1. Put the beetroot cubes in the oven with a bit of olive oil, salt and pepper and roast until tender (about 30-35 mins, depending on how big your cubes are).

2. As soon as the beetroots are in the oven, put the thinly sliced red onion in a jam jar and cover with red wine vinegar. Leave in the fridge while the beetroots roast.

3. Once the beetroot is ready, in a large bowl, combine the lentils, beetroot, freshly pickled red onion, chopped parsley and peas.

4. In a small bowl, whisk together the olive oil, red wine vinegar (you can use the vinegar you pickled the onion in) and mustard. Season with salt and pepper.

5. Pour the dressing over the salad and toss.

6. Divide the salad into two portions and top each with goats cheese, pumpkin seeds and quarters of 2 boiled eggs.