Beetroot

I've got loads of beetroot ready in the garden at the moment so it was the perfect oportunity to try out a beetroot-haloumi salad i'd been meaning to make.  I couldn't find the exact recipe I was thinking of so decided to go with my imagination.  I added lentils to make it a complete meal.  You could drop the haloumi if you wanted just a side salad, to serve with pan fried fish or to take to a BBQ.  

Beetroot, lentil and haloumi salad

1.  Boil 5-6 beetroot until soft when pierced with a knife.  Remove from water and set aside until cool enough to peel and dice into approx 1 cm cubes.

2.  Boil 3/4 c puy lentils until soft but not mushy, drain and mix with beetroot cubes.

3.  Make a dressing of oil, balsamic vinegar, 1 clove chopped garlic and salt to taste.  Add this to the beetroot mixture with lots of chopped Italian parsley.

4.  Toast a handful of walnut in the oven, leave to cool then chop roughly. Set aside.

5.  Peel a red onion, slice in half then slice the halves into strips.  Cook in oil on low until it caramalises, around 10-15 minutes.  Set aside.

6.  Cover a platter with mixed salad leaves.  Arrange over the beetroot mixture, top with the onion and sprinkle with the walnuts.  Quickly (around 20 seconds each side) haloumi in a dry pan and add to the top.  Serve immediately.