Roast beetroot, umbrian lentils and honey with ricotta salad
This serves 8 as a side salad and is a lovely way to use a raw honey with natural spicy notes to its flavour. Pre heat the oven to 180°C.
- 4 raw beetroots (I used golden and red ones)
- 1 tbs olive oil for cooking
- 200g Umbrian lentils
- 1 garlic clove
- a few parsley stalks
- ½ a chilli cut lengthways
- 200g ricotta
- 2 tsp honey (a raw honey with natural spicy notes would be delicious)
- 3 sticks celery
- 20g parsley
- 20g dill
- 20g mint
- 2 blood oranges
- 2 avocados
To dress the salad:
- Juice of 1 lemon
- 1 tbs olive oil
Scrub the beetroots and boil in water till cooked (depending on size this can take 30 mins- 1 hour). Drain then scrape away the skin. Cut into wedges and drizzle with the cooking oil. Roast on a tray till slightly caramlised (about 30 mins).
Meanwhile place the lentils in a pan and cover with water to 1 inch above. Add the garlic clove, chilli, parsley stalks and bring to the boil, then simmer for about 15 – 20 minutes or until just cooked. If there is still lots of water left once cooked drain away most of the excess then season with salt and pepper.
Mix the ricotta with the honey and season with salt and pepper.
When ready to serve remove the skin and pith off the oranges and slice into thin rounds. Then chop the celery into 1 cm pieces and the avocado into small chunks. Finely chop the herbs and add them to the lentils along with the lemon juice, chopped celery and avocado.
Layer the lentils, beetroots, oranges in a bowl and top with scoops of honeyed ricotta.