Roasted Jersey Beetroot and Lentil Salad with Orange Vinaigrette

A vibrant and flavorful salad showcasing the best of Jersey produce: sweet roasted Jersey beetroot, hearty lentils, creamy Jersey Royal potatoes, and a tangy orange vinaigrette.

Prep Time

20 minutes

Total Time

60 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.70/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

500gJersey Beetroot(Small to medium size, scrubbed clean)

£1.75

300gJersey Royal Potatoes(New potatoes, scrubbed clean and halved or quartered if large)

£1.20

150gDried Green Lentils(Rinsed well)

£0.45

500mlVegetable Broth(Low sodium)

£0.65

100gFresh Rocket(Or other salad leaves)

£1.20

1Orange(Juiced and zested)

£0.40

1tspDijon Mustard

£0.10

2tbspJersey Butter(Melted)

£0.30

3tbspOlive Oil(Extra virgin)

£0.25

1tbspJersey Milk(Full fat, for dressing)

£0.05

2sprigsFresh Thyme(Leaves only, chopped)

£0.30

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£6.80

£1.70 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/ Gas Mark 6).
2.
Wrap beetroots individually in foil and place on a baking tray. Roast for 30-40 minutes, or until a knife easily pierces through. Remove from oven and allow to cool slightly before peeling and quartering.
3.
While the beetroot is roasting, bring the vegetable broth to a boil in a saucepan. Add the lentils, reduce heat, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain and set aside to cool.
4.
While the lentils are cooking, boil the Jersey Royal potatoes until tender. Drain and set aside to cool.
5.
To make the orange vinaigrette, whisk together the orange juice, orange zest, Dijon mustard, Jersey Milk, olive oil, salt, and pepper in a small bowl.
6.
In a large bowl, combine the roasted beetroot, cooked lentils, cooked Jersey Royal potatoes and rocket.
7.
Pour the orange vinaigrette over the salad and gently toss to combine. Sprinkle with fresh thyme leaves.
8.
Serve immediately or chilled.

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My Notes

Nutrition Information

Nutrition per serving (400g)

585 kcal / 2447 kJ

Carbs

63g

24% of RDA

Fat

28g

40% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

17 g

19% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Roasting the beetroot in foil helps to retain moisture and intensifies its flavour.

If you prefer a sweeter vinaigrette, add a teaspoon of honey or maple syrup.

For a protein boost, add some crumbled Jersey Feta cheese.

This salad can be prepared ahead of time. Store the vinaigrette separately and add just before serving.

Cooking Equipment

Oven

Stove

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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