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1) Preheat the oven to 200°C, gas mark 6.
2) Trim the beetroot stalks, leaving about 2cm of stem intact, and reserving the trimmings. Scrub and peel the beetroots, then cut into halves or quarters, depending on size, and place in a large bowl.
3) Add the garlic and coriander seeds to the beetroot with the olive oil, red wine and honey. Season and toss well to coat.
4) Place a large square of foil on a baking tray, top with a similar-sized piece of greaseproof paper, then add the beetroot mixture. Cover with another square of greaseproof paper and foil. Seal all the edges well.
5) Roast for 1 hour, shaking the tray once to move the beetroot a little. You will notice that the foil has puffed up – a good sign as it shows there is enough steam in the parcel to cook the vegetables, which should be tender and caramelised when ready.
6) Cook the lentils for about 15 minutes or until soft. Drain and set aside.
7) Toss the lentils into the cooked beetroot and sprinkle over the Lanashire cheese.
To serve the stylish way: Drizzle over a little extra virgin olive oil and garnish with chopped coriander.
cook: Starter / salad
Lancashire cheese with Honey Roasted Beetroot Salad
Beetroot takes on a completely new flavour once it has been roasted and together mixed with Lancashire cheese it makes a very tasty salad. It is delicious hot, cold warm and can be enjoyed for a healthy lunch, starter or part of a buffet selection.
I have added the cheese at the end but if your prefer the cheese topping to have a slightly gratin effect open up the beetroot parcels 5 minutes before the end of cooking and sprinkle over evenly. Leave the parcels open so the cheese can cook and brown a little over the beetroot.
NB: Use rubber gloves to peel the beetroot as it does stain your fingers!
Preparation Time: 20 minutes Cooking Time: 1 hour Serves: 6 people
900g small raw beetroots
3 cloves garlic, bashed to break the skins
1 tablespoon coriander seeds, lightly crushed
6 tablespoons olive oil
100ml medium-bodied red wine
2 tablespoons clear honey
Salt and freshly ground black pepper
150g Lancashire Cheese – crumbled
150g Puy Lentils – cooked and drained
2 tablespoons fresh coriander – roughly chopped
Extra virgin olive oil