This dish has become a bit of a staple in our house and goes down well with visiting vegetarian friends. Though some of the ingredients are a little challenging when it comes to wine-pairing, I have found that zingy New Zealand sauvignon blanc works brilliantly, or indeed one of the new wave Iberian whites.
View Spanish Whites >
View Portuguese Whites >
The recipe calls for goat curd though I have yet to find it in the shops. I use a couple of small individual goat's milk cheeses or even a packet of feta crumbled over the top of the salad. For speed I generally use pre-cooked beets too, but avoid beetroot preserved in vinegar.
Goat's curd & lentil salad with roasted beetroot
From Bill Granger's book, Sydney Food
- 4 medium sized beetroot
- 2 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- 200g Puy lentils
- medium red onion, diced
- ½ tomato seeded and diced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp finely chopped mint
- 2 tbsp finely chopped parsley
- Mint leaves to serve
- 8 asparagus spears blanched and cooled
- 200g goats curd
- Extra virgin olive oil
Preheat oven to 220C (440°F). Place beetroot I small baking dish and drizzle with the olive oil, salt and pepper. Cover with foil and place in the oven for 40-45 minutes, or until beetroots are tender when pierced with a knife. Remove from the oven and allow to cool. Set aside.
Rinse lentils and just cover with water in a medium saucepan and bring to the boil. Reduce heat and simmer for 15 minutes. Strain.
Put lentils, onion, tomato olive oil, vinegar in a bowl, season with salt and pepper and stir, set aside.
Peel beetroots by rubbing skins gently with your hands until they come off. Slice vertically into 1cm slices.
Stir mint and parsley through lentils.
To serve, divide lentils between four plates, top with a few springs of mint and the asparagus. Using a large spoon dipped in hot water, top with spoonfuls of goats curd. Finish with slices of beetroot and drizzle with extra virgin olive oil.
Joanna Goodman, News editor