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John Gregory-Smith ON Feb 19, 2009 AT 10:26 am

Warm Spiced Beetroot and Goats Cheese Salad

Warm Spiced Beetroot and Goats Cheese Salad

Our regular food columnist John Gregory-Smith founder of The Mighty Spice Company (www.mightyspice.com) gives us another mouth watering recipe.

Warm Spiced Beetroot and Goats Cheese Salad

This is a fantastic colourful seasonal salad. It is ideal as a light lunch or starter for 6.
Serves 4 as a light lunch

2 medium beetroot
1 teaspoon cumin seeds
1 clove garlic, finely sliced
1 red chilli, deseeded and finely chopped
250g green lentils
150g goat’s cheese
Flat leaf parsley, large handful roughly chopped
Juice of large lemon
4 tablespoons olive oil


1. Boil the beetroots for 30-40 minutes until soft. Peal and cut into slices
2. Boil the green lentils as directed on the packet and drain. Add the lemon juice, half the olive oil, salt and pepper and mix well.
3. Heat the remaining oil in a large frying pan and add the cumin seeds, garlic and chilli stirring continuously for 30 seconds. Add the beetroot and cook for 2-3 minutes on each side, season to taste.
4. Mix the beetroot and all their juices and parsley with the lentils.
5. Spread the warm salad out over a large plate and crumble the goats cheese over the top.

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