Hi again from Goa! It’s still not yet time for me to tell you more about my Indian experience (the wifi is too poor to be able to upload videos on Youtube). Instead, I have a few recipes lined up still which I want to share with you – starting with these roasted beetroots with lentils and goat’s cream cheese, another recipe I created for Florette.
In case you have missed the last ones, I am currently creating two recipes monthly for Florette Deutschland, which you can find on their website. I used the mixed salad “Winter-Kreation“ for these roasted beetroots with lentils and goat’s cream cheese. Have a look here for the recipe on the website of Florette Deutschland.
Enjoy, and talk to you again soon!
Namaste,
Lea Lou
Roasted beetroots with lentils and goat’s cream cheese
For two servings.
3 beetroots, unpeeled (approx. 250 g)
Olive oil
120 g Puy lentils
For the vinaigrette:
1/2 lemon
1 garlic clove
5 sun-dried tomatoes (approx. 50 g) in oil
2–3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp honey
Sea salt and freshly ground black pepper
1 handful Florette „Winter-Kreation“ (substitute for any other mixed salad)
100 g goat’s cream cheese
1 handful hazelnuts (unpeeled), roasted and roughly chopped
Method:
Preheat the oven to 200°C (fan). Line a baking tray with baking paper.
Peel the beetroots (wear gloves to avoid stains) and spread with a little olive oil. Wrap each beetroot in aluminum foil and place on the tray. Bake the beetroot in the hot oven for 50–60 minutes, until it is properly cooked (a sharp knife inserted to the centre should move smoothly, without being stuck).
In the meantime, bring to a boil 350 ml lightly salted water in a small saucepan. Add the lentils to the saucepan and allow to simmer for 25 minutes, stirring occasionally (check package instructions for correct cooking method). Allow the lentils to soak in the saucepan (uncovered) for a few minutes and season with some salt to taste.
For the vinaigrette, squeeze the juice of the lemon. Peel the garlic. Transfer lemon juice, garlic, sun-dried tomatoes, olive oil, vinegar, mustard and honey to a mixer and blend until smooth. Season the dressing with salt and pepper to taste.
Remove the beetroot from the oven, remove the foil, quarter the beets and allow the beets to cool slightly.
Mix the lentils with the mixed salad and the tomato vinaigrette, divide the mixture over two plates. Arrange the plates with the beetroots, and top each serving with a dollop of goat’s cream cheese. Scatter the hazelnuts over the salads, and serve immediately.
