WHAT YOU’LL NEED
WHAT TO DO
- Preheat the oven to 400°F / 200°C / gas mark 6.
- Drain and rinse the lentils, put them in a saucepan, and cover with water. Bring to a boil, reduce the heat, and simmer until tender but not mushy, 10 to 20 minutes, depending on the soaking time. When the lentils are almost cooked, add 3⁄4 teaspoon salt and continue to simmer until tender. Drain, and rinse under cold water to halt the cooking. Put the lentils in a large bowl.
- Wrap 4 beetroots in aluminium foil and put them on a baking sheet. Roast the beetroots until they are cooked through, 35 to 50 minutes, depending on their size. Remove from the oven, let sit in their foil for about 15 minutes, and when they are cool enough to handle, unwrap the foil and slip the skins off. Chop the beetroots into bite-size pieces and add them to the lentils.
- Peel the remaining 2 beetroots. Using a mandoline or a sharp knife, slice the beetroots into thin rounds; then slice the rounds crosswise to make matchsticks. Add the raw beetroots to the lentils and roasted beetroots.
Whisk the olive oil, vinegar, honey, and a pinch of salt together in a small bowl, and pour this dressing over the salad. Add the orange zest, chopped parsley, and pine nuts, and season with salt and pepper. Enjoy.
Recipes and images from My New Roots by Sarah Britton, Macmillan, RRP $42.99.