A perfect dish for your lunchbox

I first started to make this salad as a way to use up the seemingly unending supply of beetroot that my father was growing. Freshly pulled from the ground they smell amazing and are incredible juiced, frothing up with neon pink bubbles. Juiced with fresh ginger, lemon and apples, it’s a real tonic this time of year.

The green tops can be juiced too or sauté them as you would spinach or chard. If you buy the beets with their stalks intact remove them and store them separately. Beetroot are little powerhouses packed full of antioxidants, iron and folic acid and are great for supporting liver function.

This dish is basically a salad with roast beetroot as a base, use any herb or carbohydrate you’d like. Orzo, couscous, brown rice or barley are good. Add some yogurt or creamy cheese; goats’ cheese pairs famously well with beets, and add some texture.

Toasted hazelnuts, walnuts or pistachios all make very suitable replacements for the pumpkin seeds. They add a welcome crunch so only scatter them on the salad before serving. If you’re bringing this as a packed lunch on a picnic or to work then keep the seeds in a separate little lidded container and add at the last minute.

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I’ve built up a huge amount of Tupperware and little lidded containers. I’ve found the best little lidded containers for nuts, seeds and dressings are the ones for weaning babies on to solid food. You can buy them in multipacks and they come in very handy when planning lunches. This hearty salad travels well and is a perfectly balanced, filling lunch. It’s delicious as a filling for wraps too.

Tinned lentils are the ideal pantry staple as you can add them to salads, stews or soups and are a rich source of protein and carbohydrates. These little dark bijoux lentils have a nutty flavour that’s great with the sweet earthy beets.

I’ve used both golden and regular beetroot here and cooked them separately to retain their colours. The balance is just right with the creamy salty feta. The bright clean mint and parsley really bring these flavours together along with a citrus burst from the orange juice, elevating what could be an earthy salad into a delicious dish to eat by the bowlful. A bed of salad leaves is optional. This could also be served with brown rice or as a side for roast lamb.

Any leftover roast beetroot can be added to homemade hummus to give it a bright pink hue. Or grate the beetroot raw and make a simple salad by adding grated carrot, lemon juice and plenty of mint or parsley.

Roast Beetroot with Lentils and Feta

Serves 4

600g beetroot (golden, regular or a mix of both)

2 tbsp. olive oil

400g tin cooked bijoux verts lentils, rinsed and drained

Juice of 1 orange

2 tbsp. balsamic vinegar

2 tbsp. olive oil

1 handful mint leaves, roughly chopped

1 handful parsley, roughly chopped

100g feta cheese

1 handful pumpkin seeds, toasted

Scrub the beetroot clean and then peel them. Cut into cubes. Keep the golden beets separate, if using. Line a tray with foil and place the cubed beetroot in. Drizzle with olive oil and season with salt. Roast for 25-30 minutes until just done but still retaining some bite. Drizzle with the balsamic vinegar and set aside.

Drain the lentils and rinse with water. Place in a large bowl. Add 2 tbsp. olive oil and the orange juice. Season with a little salt. Add the herbs and beetroot. Stir gently to combine. Leave to sit at room temperature for 10 minutes. Crumble over the feta cheese and scatter the pumpkin seeds on just before serving.