Vegan Lentil, Beetroot and Cherry Salad

Ingredients:

For the salad:

250ml brown lentils, rinsed and dried
500ml water
Salt and pepper to taste
1 tablespoon extra virgin olive oil
6 small red beetroots, scrubbed
110g arugula
125g cherries, fresh or frozen (thawed), and pitted
60g pistachios, crushed
40g vegan soft cheese, crumbled

For the dressing:

125ml cherries, fresh or frozen (thawed), and pitted
60ml balsamic vinegar
75ml extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon Herbes de Provence
Salt and pepper, to taste

Method:

1. To make the salad, first combine the lentils and water in a saucepan. Bring to a boil, then reduce the heat to a simmer over medium low heat. Cook the lentils for about 20 to 30 minutes, or until they become tender, then generously season them with salt and pepper. Set aside.

2. Meanwhile, preheat oven to 220 degrees Celsius. Toss three beetroots (reserving the remaining three beetroots) with a bit of olive oil, before wrapping each in foil.

3. Place these beetroots on a tray lined with baking sheet. Put the tray in the oven and roast until tender when poked with a knife for about 45 to 60 minutes.

4. Remove the tray from the oven. When cool enough to handle, rub with a paper towel to remove the foil, and cut the beetroots into random wedges and cubes.

5. Using a sharp knife, cut the remaining three beetroots into thin round slices. Set aside.

6. To make the dressing, transfer the cherries, balsamic, olive oil, Dijon, Herbes de Provence, salt and pepper to a food processor. Puree until smooth.

7. To assemble the salad, mix together the arugula and cooked lentils, then toss with the dressing. Top with the cooked beetroots, the beet slices, cherries, cheese and pistachios.

Image Credit: Source