Beetroot and blue cheese salad with birch syrup dressing

Beetroot and blue cheese salad with birch syrup dressing

1-2 raw beetroots for roasting (can be replaced with poached or steamed beetroot)

400 g cooked brown lentils (you can use tinned lentils)

2 large handfuls of ruccola

100-150 g blue cheese (can be replaced with goat cheese, if you prefer)

3-4 twigs of fresh thyme

Some olive oil



4 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons dark or medium birch syrup

Some freshly pressed lemon juice

1-2 cloves of garlic (grated or pressed)

Salt and pepper to taste


Peel the beetroots and cut them into wedges. Mix them with olive oil and thyme and place the mixture on an cooking paper covered oven pan.  Oven roast at 200 C° for about 25-30 minutes, until the beets are cooked through, but still a little crunchy. Drain the lentils and rinse under cold water. For dressing, mix all ingredients (olive oil, balsamic vinegar, birch syrup, lemon juice and garlic) thoroughly. Place the cooked beetroot and lentils in a bowl and mix with the dressing; add ruccola and mix gently. Add crumbled blue cheese just before serving.