Roast Beetroot & Chestnut Salad with Orange & Cheddar Crisps

Serving size

1 person 2 people 4 people

Ingredients

250g pre-cooked beetroot
80g chestnuts
20g extra mature cheddar cheese (Milk)

(pasteurised cow's milk, salt, microbial rennet, starter culture)
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
1 orange
253g bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
1 sweet potato
1 onion
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 tsp fennel seeds
40g rocket
1 handful of fresh flat-leaf parsley

Allergens

Contains: Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	604Kcal
	341kJ	2526kJ
Fat	2.2g	17g
of which saturates	0.6g	4.3g
Carbohydrates	12g	91g
of which sugars	4.3g	32g
Protein	2.7g	20g
Salt	0.26g	1.9g
Fibre	3.0g	22g

Ingredients

30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 onion (use half)
253g bijoux verts lentils in salted water (use half)

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
1 sweet potato (use half)
80g chestnuts (use half)
1 tsp fennel seeds (use half)
40g rocket (use half)
1 handful of fresh flat-leaf parsley (use half)
1 orange (use half)
1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
20g extra mature cheddar cheese (use half) (Milk)

(pasteurised cow's milk, salt, microbial rennet, starter culture)
250g pre-cooked beetroot (use half)

Allergens

Contains: Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	604Kcal
	341kJ	2526kJ
Fat	2.2g	17g
of which saturates	0.6g	4.3g
Carbohydrates	12g	91g
of which sugars	4.3g	32g
Protein	2.7g	20g
Salt	0.26g	1.9g
Fibre	3.0g	22g

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2/3 daily fibre 5 of 5 a day New Low sat fat

Roast Beetroot & Chestnut Salad with Orange & Cheddar Crisps

Name: Roast Beetroot & Chestnut Salad with Orange & Cheddar Crisps
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: British
Ingredients: 250g pre-cooked beetroot; 80g chestnuts; 20g extra mature cheddar cheese; 1 tbsp apple cider vinegar; 1 orange; 253g bijoux verts lentils in salted water; 1 sweet potato; 1 onion; 30g maple and mustard dressing; 1 tsp fennel seeds; 40g rocket; 1 handful of fresh flat-leaf parsley

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Dairy

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large bowl, a sieve & a grater

Make the cheese crisps

Finely grate the cheese, then add to the lined baking tray, dividing it into 4 even circles (2 per person)
Bake for 3-4 mins, until golden and crisp around the edges (these can burn quickly so keep an eye on them). Once cooked, remove from the tray and set aside to cool

Time to roast the veg

Meanwhile, dice the potato and beetroot into 2cm chunks. Cut half the onion into 1cm wedges
Add everything to the lined tray with the fennel seeds, 1 tsp olive oil, a pinch of salt and pepper
Roast for 20 mins

Pickle & prep

Thinly slice the remaining onion and add to the large bowl with the juice of 1 orange wedge, the vinegar and a pinch of salt. Set aside to pickle
Finely chop the parsley. Peel the remaining orange and cut into 1cm thick half-moons. Roughly chop the chestnuts. Drain and rinse the lentils
After 20 mins, add the chestnuts to the veg tray, toss to coat and roast for a further 5-10 mins, until warmed through and the veg is soft and golden. Allow to cool slightly

Final steps & plate up

When everything is ready, add the roast veg, lentils, orange, three-quarters of the parsley, the maple mustard dressing, rocket and 1 tsp olive oil to the large bowl. Toss to coat everything, then season to taste
Share the salad between plates, sprinkled with remaining parsley and the cheese crisps