Someone made this at Easter when we had a lovely family gathering, bring-your-own-dish, lunch. The best thing about this is that I’m the only one in the family to like beetroot, although I did put it out as a side-dish just to tease the kids. I should have got the recipe, because it was so earthy and delicious. But here’s my attempt to replicate it…


  • 500g beetroot
  • 150g green/le-Puy lentils
  • 4 spring onions, sliced
  • 1 handful of flat-leaf parsley, chopped
  • 1 small bulb of fennel, sliced finely
  • 4 spring onions, or 1/2 red onion
  • zest and juice of 1/2 lemon
  • a glug of olive oil
  • a dash of balsamic vinegar
  • 100g soft goats’ cheese (or you could try feta)

Set the oven to 200C.

Roast the beetroot for about 45 minutes, depending on the size of your beets. When the beetroot have cooled, peel and cube.

Boil the lentils for 25 minutes or so, until soft.

When the beetroot and lentils have cooled, add the spring onions, parsley, fennel, lemon, olive oil and balsamic vinegar.

Arrange the cheese over the salad.

You could add rocket, if you need additional greenery

SERVES 1 greedy vegetarian over a couple of days.