This portion is enough for 4 people for dinner. As mentioned earlier, I tend to make enough food at dinner time so that I have for lunch the next day and this salad is delicious the day after as well so it makes for the ideal lunch.
If you are short on time, buy beetroots that are pre-boiled and fry them on an easy-slip frying pan with a tblsp of olive oil, salt and pepper for about 10 minutes at medium to high heat, stirring them regularly. If you have time, the beetroots are even better if you buy them raw and put them in the oven drizzled with a bit of olive oil, salt and pepper and cook them for about 45 minutes at 180°C (or until you can easily stick a fork into it). I sometimes wrap them in foil and cook them in that as they are less likely to burn that way.
You can prepare all the other ingredients while the beetroots and puy lentils are cooking:
2 cups puy lentils boiled in 4 cups of water. Rinse the lentils before boiling and add a tsp of bouillon to the water. Boil for app 20 minutes or until al dente.
1 red onion or 5 sprigs of spring onion, finely chopped
150 g sugar snap peas, blanched and chopped
150 g asparagus, blanched and cut into smaller pieces
2-3 carrots, finely chopped
A handful of fresh mint, finely chopped. Save a few whole leaves for serving.
A handful of flat-leafed parsley, finely chopped.
6 medium sized beetroot, scrubbed or peeled
100 g soft goats cheese
1 juicy lemon
Olive oil, salt and pepper
Mix lentils, onion, sugar snap peas, asparagus, carrots, mint and parsley in a bowl. Season with lemon juice, olive oil, salt (or Herbamare) and a bit of pepper. Cut the beetroot into either slices or squares and put on top together with goats cheese broken into medium sized chunks. For serving add a few mint leaves.
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