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.
Serving size
Ingredients
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
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
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
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 |
2/3 daily fibre
5 of 5 a day
New
Low sat fat
Roast Beetroot & Chestnut Salad with Orange & Cheddar Crisps
Get ready to up your salad game with this vibrant salad - starring purple-hued beetroot and bright sweet potato, infused with fragrant fennel seeds and roasted until golden. Toss alongside zesty orange, nutty chestnuts and peppery rocket. Top with homemade cheddar crisps, for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a spatula, a sieve & a grater
Make the cheese crisps
- Finely grate the cheese, then add to a lined baking tray, dividing it into 6 small, even circles (3 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, allow to cool slightly, then remove from the tray using a spatula. Set aside to cool
Time to roast the veg
- Meanwhile, dice the sweet potato and beetroot into 2cm chunks. Cut half the onion into 1cm wedges
- Add all to the other lined tray and toss with the fennel seeds, 1 tsp olive oil, salt and pepper. Roast for 20 mins
Pickle & prep
- Thinly slice the remaining onion and add to the large bowl with the juice from 1 orange wedge, the vinegar and a pinch of salt. Set aside to pickle
- Finely chop the parsley. Peel the remaining orange and slice into 1/2cm 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 the chestnuts are 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, maple mustard dressing, rocket, three-quarters of the parsley and 1 tsp olive oil to the large bowl. Toss to coat everything, then season to taste
- Share the salad between plates, topped with the cheese crisps. Sprinkle with remaining parsley
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