This gentle and refreshing summer time salad is certain to impress. As an added bonus, the tasty dish contains beets which might help decrease blood strain.

Components

• 600 g child beetroot, trimmed, scrubbed and quartered
• 2 tbsp olive oil
• 200 g puy lentils, rinsed and drained
• 1 crimson onion, quartered and thinly sliced
• 3 tbsp crimson wine vinegar
• 1 tsp caster sugar
• 3 tbsp walnut oil
• 75 g walnuts, chopped
• 1 small bunch contemporary basil, stems eliminated
• 1 small bunch flat-leaf parsley, stems eliminated

Methodology

Step 1.
Preheat the oven to 220°C (200° fan).

Step 2.
Put the beetroot within the centre of a giant sheet of foil. Drizzle with olive oil and season with salt and pepper, then fold up the edges and crimp firmly to seal.

Step 3.
Bake the package deal of beetroot for 40 minutes.

Step 4.
In the meantime, put the lentils in a big saucepan with 1-litre water. Carry to the boil, then cut back the warmth and simmer for 20 minutes or till the lentils are cooked, however nonetheless agency. Drain nicely.

Step 5.
Whereas the beetroot and lentils are cooking, put the onions in a bowl and add the vinegar, sugar and an enormous pinch of salt. Stir, then depart to macerate.

Step 6.
When the beetroot and lentils are prepared, stir the walnut oil into the onions, then toss this dressing with the beetroot, lentils, walnuts and herbs. Serve heat or at room temperature.

Serves 4