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8 medium beetroot, trimmed, scrubbed and quartered
5 tablespoons Newman’s Own Italian Dressing, shaken well
salt and freshly ground black pepper
400 g can puy or green lentils in water, drained and rinsed
125 g roasted chopped red peppers in brine or oil, drained
50 g walnut pieces
100 g rocket leaves
125 g soft goats’ cheese, crumbled or roughly chopped
Preheat the oven to 200ºC, Gas Mark 6. Put the beetroot in a roasting tin and drizzle over 2 tablespoons of the Italian dressing, season well with salt and freshly ground black pepper. Roast for 35-40 minutes, turning halfway, until tender. Allow to cool slightly.
Meanwhile, place the lentils, peppers and walnuts in a bowl and mix gently. Stir in the warmed beetroot and toss in the remaining dressing.
Divide the rocket between 4 plates and top with the lentil mixture. Scatter over the cheese and serve immediately.
Cook’s tip– if you are short of time you can use ready cooked beetroot, quarter the beetroots and drizzle with the dressing as above and cook for 10 minutes, stirring once until cooked through