BEETS WORKING

What do you do when you have no energy to cook dinner but refuse to succumb to the takeaway leaflets hiding in the pantry?  Or when you are on the borderline of poverty the week before payday?

You make a salad.

I was faced with both of the abovementioned predicaments this week and set a mental inventory in my head while getting absolutely drenched on the way home from work.  After an immense shake-down and towelling off in front of the heater I set forth assembling one of my favourite salads.  It gets listed in the top 10 not only because it’s on the plate and in my stomach in less than 10 minutes, but also because the classic combination of lentils, beetroot and cheese also satisfy me in the hungriest of states and somehow - and I know this sounds ridiculous - I can feel the goodness as I eat it.

I have a bit of a bad habit in the kitchen which I am willing to divulge, which happens to be unwittingly omitting ingredients.  It never happens when I bake, however as an example I was adamant on having walnuts in said salad and even went as far as to email dear housemate at work to confirm we were in supply.  “Yes,” she said, “pretty sure you didn't candy them all with your delish crepes”.  That was good enough for me and I was pretty excited to add the textural element to my salad feast.  Alas, I only realised my mistake once I had snapped away with the camera and eaten through 80% of the meal.  Sigh.  Perhaps next time!

I used tinned beetroot for the below - forgive me, however it was due to time and budget constraints.  If I had the energy and less hunger pains I would happily scrub some fresh beets and roast them in the oven wrapped up in a tin foil parcel with all sorts of delicious herbs, oil and balsamic vinegar.

beetroot, (no) walnut and goat’s cheese salad

  6-8 baby beetroot, halved

  1/3 cup goats cheese, crumbled

  250g baby spinach

  1/2 cup lentils, washed

  1 handful walnuts, chopped

dressing

  olive oil

  red wine vinegar

  balsamic vinegar

  wholegrain mustard

  honey

  salt and pepper

This is the easiest recipe descriptive ever - combine all salad ingredients except cheese in a bowl. Whisk together dressing ingredients in a jug (I have listed in order of volume, but it’s entirely to taste); I suggest 3tbsp olive oil, 1 splash of each red wine vinegar and balsamic vinegar, 1 large teaspoon of mustard and 1 small teaspoon of honey.  Pour dressing over salad ingredients and gently toss until coated.  Scatter with goats cheese and serve.  Too easy, too delish.