SERVES 4

Baking beetroot in a salt crust intensifies its flavour. This salad combines sweet roasted beetroot with earthy Puy lentils and creamy goat’s cheese. The marinated beetroot slices are optional, but they do add to the beauty of the salad.

400-450g regular or mixed beetroot (such as Golden or Cheltenham) of similar size
Rock salt or coarse sea salt
Leaves from a few sprigs of thyme

For the lentils
150g Umbrian Castelluccio or Puy lentils, rinsed and drained
80g bacon trimmings
1 carrot
2 celery stalks
A few sprigs of thyme

For the marinated beetroot (optional)
2 baby beetroot, preferably Candy, Chioggia or Pablo varieties
6 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
Sea salt and freshly ground black pepper

To serve
A handful of mixed salad leaves
A handful each of flat-leaf parsley and mint, leaves chopped
200g goat’s cheese, crumbled or chopped

1 Preheat the oven to 180C/Gas 4. Wash and dry the beetroot, then trim off the tops. Spread a thin layer of rock salt or coarse sea salt on a large piece of kitchen foil. Scatter over the thyme leaves and put the beetroot in the middle. Bring up the edges of the foil to seal the beetroot and salt. Bake for 30-40 minutes until tender when pierced with a small, sharp knife.

2 Now prepare the lentils. Put all the ingredients in a saucepan and cover with 4-5cm water. Bring to a simmer and cook for 15-20 minutes until the lentils are tender. Drain, discarding the bacon, vegetables and thyme sprigs.

3 Meanwhile, if making the marinated beetroot, peel and thinly slice the beetroot with a mandolin and place in a bowl. Drizzle over the olive oil and balsamic vinegar and season. Chill and leave to marinate for at least 15-20 minutes.

4 Unwrap the beetroot parcel and allow some of the heat to disperse. While the beetroot is still warm, peel it using a small knife (wearing a pair of gloves to avoid staining your hands). Cut into quarters, and divide between individual serving plates along with the lentils. Garnish each plate with the marinated beetroot slices, if using. Add a scattering of salad leaves, herbs and goat’s cheese to serve.

Recipe taken from Cooking for Friends, published by HarperCollins on September 15. Text © Gordon Ramsay 2008

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