Burdock Infused Lentil Salad with Beets and Goat Cheese

Ingredients

1 cup dry French lentils
3 cups water or broth
1 fresh burdock root, sliced lengthwise and cut into quarters
1 tsp kosher salt
1 small beet
Soft goat cheese
1 tbs bouillon powder or 1 cube (if not using broth)
Good quality olive oil for drizzling

Preheat oven to 400ºF/205ºC . Pierce your beet with a fork 4-6 times and place directly on oven rack. Cook for 1 hour or until soft. Remove from oven and cool before removing skin.

In a large pot, add lentils, burdock, salt and water/broth and cook over medium heat for 20-30 minutes, or until lentils are cooked through. You want them to be soft but not mushy. Once cooked, plate your lentils. Using a mandolin or a sharp knife, thinly slice peeled beets and scatter them on top of your lentils. Add goat cheese and drizzle with olive oil. Serve warm.
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Tip: save your burdock roots in a freezer safe bag and add to a batch of veggie scrap broth!

This recipe was inspired by a Rachel Khoo recipe from her book, The Little Paris Kitchen