Beets and lentils with goat cheese and fresh mint
What you'll need:
2 cups lentils
1/2 red onion
3 tablespoons good olive oil
4 tablespoons red wine vinegar
1 handful of fresh mint
2 large beets
1 small package of goat cheese
Salt and pepper
Rinse and pick over lentils, sometimes you'll find stones so don't skip this step.. Fill a large pot half full with water, add 2 cups of lentils, bring to a boil, then simmer.. Cook until desired texture is reached just be sure not to overcook.. We like our lentils to have bit of a bite. When done, drain, place in a bowl and mix in a couple pinches of salt and 1 tablespoon of olive oil. Set aside.
While lentils are cooking, fill a pot half full with water, add whole beets with the tops and bottoms removed, bring to a boil and then lower to medium. This takes about a half hour. Test doneness with a knife.. the knife should easily pierce the beet. drain your cooked beets, allow to cool and then peel off the skin. Cut into bite sized cubes.. Set aside.
Slice your red onion finely, place in a container...add two tablespoons of olive oil, 4 tablespoons of red wine vinegar and a pinch of salt. Mix together, cover and place in the fridge for a half hour.
Finely slice a handful of fresh mint.
Add beets, onions and the juices they were in to the lentils along with a pinch of salt and pepper, mix together.. Add mint, then top with goat cheese. Enjoy!
Many thanks to Matthew and Sara Kent of Penny and Finn, and to Paul Hughes for the use of his kitchen while ours is under construction.
"For most people, a primary component of being in their Element is connecting with other people who share their passion and a desire to make the most of themselves through it" - Ken Robinson from 'The Element'