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Preheat the oven to 200ºC, gas mark 6. In a bowl, toss the beetroot wedges with 1 tbsp oil, season and spread over a large baking tray. Roast for 20 minutes, then stir and roast for another 15 minutes. Add the lentils to the tray with 1 tbsp oil, season and roast for a final 10 minutes, then leave to cool for 5 minutes.
Meanwhile, mix 2 tbsp oil in a large bowl with the balsamic vinegar and honey; season. Add the cooked beetroot and lentils, then stir in the chicory and most of the herbs, tossing everything together. Finally, stir through most of the goat’s cheese. To serve, scatter over the remaining goat’s cheese and herbs, then drizzle over the remaining 1 tbsp oil.
Lentils:
Small, black beluga lentils are so-called because of their resemblance to caviar. You can swap them for other lentils here – brown or puy would both work well.
Typical values per serving when made using specific products in recipe
Energy | 2,120kJ/ 508kcals |
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Fat | 26.8g |
Saturated Fat | 10.6g |
Carbohydrates | 38.2g |
Sugars | 12.2g |
Fibre | 8.6g |
Protein | 24.2g |
Salt | 0.8g |
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