Roasted Jersey Beetroot and Lentil Salad with Orange Vinaigrette

Preheat oven to 200°C (180°C fan/ Gas Mark 6).

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.

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.

While the lentils are cooking, boil the Jersey Royal potatoes until tender. Drain and set aside to cool.

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.

In a large bowl, combine the roasted beetroot, cooked lentils, cooked Jersey Royal potatoes and rocket.

Pour the orange vinaigrette over the salad and gently toss to combine. Sprinkle with fresh thyme leaves.

Serve immediately or chilled.