Beetroot tops and bottoms salad

If you grow your own beetroots, try leaving the root in the ground and occasionally trimming any leaf growth for your salads keeping the plant alive and granting you fresh leaves everyday.

Serves 2

Essentials

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  • 1 bunch of beetroot, leaves and all
  • Half a bunch of lemon thyme
  • 125g best quality halloumi
  • 1 tsp smoked paprika
  • 1 tbsp balsamic vinegar
  • 120g puy lentils
  • 1 lemon

Method

Heat the oven to 200. Rinse the beetroot for any mud then pick all the baby leaves and cut any larger ones, leaving in firmer stalks. Place the leaves in a sieve to rinse. Roughly chop the stalks and thickly slice the rest of the beetroot. Place all the slices and chopped stalks in a medium roasting tin and toss in a tbsp olive oil, the balsamic, thyme, paprika and a good pinch of salt and pepper. Place in the oven for 15-20 minutes until tender.

Wash the lentils and place in a medium saucepan with double the amount of water and a good pinch of salt. Bring to the boil then simmer for 30 minutes until tender but still with a bit of bite.

Place a medium nonstick pan on a high heat. Cut the halloumi into slices and once the pan is hot fry for a couple of minutes on each side till golden and oozy. When ready squeeze the lemon into the hot pan.

Toss the lentils in the tray with the beetroots and dress with a little extra balsamic, any remaining lemon juice and a tbsp olive oil. Transfer to a serving dish and toss with the beet leaves and cheese to finish. Zest the lemon and finish with a pinch of sea salt.