INGREDIENTS

• 4 whole medium beetroot

• 3 tbsp extra virgin olive oil 

• 1/2 cup apple cider vinegar

• 1/4 cup rapadura sugar or preferred sugar

• 1/4 cup water

• 1 tsp natural salt

• 1 red onion, finely sliced

• 160g chèvre, softs goats cheese

• 3 tbsp sour cream or natural yoghurt

• 400g can organic lentils, drained and rinsed

• Red sorrel to serve

METHOD

Preheat oven to 200*C.

Top and tail beetroot. Cut into wedges 2-3cm thick. Place on a lined baking tray. Drizzle with olive oil and season well with salt and pepper. Roast in the oven for 20 minutes, or until tender. 

Meanwhile, place vinegar, sugar and salt into a small saucepan. Bring to the boil. Remove from heat. Add onion and allow to cool to room temperature.

To make the goats cheese cream, mix together half the chèvre and sour cream or yoghurt until smooth and creamy.

To serve, transfer roasted beetroot and any juices from the tray into a medium-sized bowl. Add pickled onion and 2 tablespoons of the pickling liquid. Toss well to combine. 

Spread goats cheese cream over the centre of a serving plate. Top with lentils, roasted beetroot and pickled onion mixture. Garnish with red sorrel, remaining goats cheese and a drizzle of olive oil.