karadekoolaid
Legendary Member
Ingredients:
2 cooked beetroot,sliced
1 small goat cheese, sliced
50 gms French lentils
Rocket/Rugula
For the marinade/vinaigrette:
1 tbsp freshly grated ginger
1 tbsp honey
3 tbsps olive oil
1 tbsp white wine vinegar
1 tbsp fresh lemon(or lime) juice
Salt and pepper to taste
Method:
2 cooked beetroot,sliced
1 small goat cheese, sliced
50 gms French lentils
Rocket/Rugula
For the marinade/vinaigrette:
1 tbsp freshly grated ginger
1 tbsp honey
3 tbsps olive oil
1 tbsp white wine vinegar
1 tbsp fresh lemon(or lime) juice
Salt and pepper to taste
Method:
- Cook the lentils in salted water until soft. Drain and set aside.
- Whisk the ginger, honey, olive oil, vinegar and lemon(lime) juice together. Add salt and pepper to taste.
- Put the sliced beetroot in a shallow dish and cover with the marinade, ensuring all the beetroot is covered with the liquid. Leave for about 3 hours (or more) to develop the flavours.
- To serve, place the lentils on a plate and then make a stack with slices of beetroot, goat cheese, beetroot, goat cheese, etc.
- Serve the rocket/rugula on the side.