Beetroot and Lentil Salad with Rose Petals

So I got given a box of rose petals. I had no idea what to do with them until the Waitrose Weekend Newspaper thing offered a few suggestions. One of them was to sprinkle them over a beetroot salad, so I duly accepted. I'm not sure that the rose petals added anything taste wise but they were very pretty!

Beetroot and Lentil Salad with Rose Petals
(Seves 1)

60g dried puy lentils
1 medium beetroot, cooked and cut into chunks
salad leaves
25g feta or goat's cheese, crumbled
parsley, tarragon, basil, chopped
1 tbsp rose petals
french dressing

Cook the lentils according to packet instructions and leave to cool.

When the lentils are cool, mix with the beetroot.

Put the salad leaves into a bowl and top with the lentils and beetroot. Sprinkle over the cheese followed by the herbs and rose petals. Pour over some french dressing and serve. If you are using a lunchbox to take to work, then pack the dressing separately and pour over the salad just before eating.

Beetroot and Bulgar Wheat Salad with Rose Petals

My Mum gave me some rose petals for Christmas and apart from putting them on cupcakes I wasn't sure what to do with them but a couple of weeks ago the Waitrose Weekend newsletter thing had 3 ideas for what to do with them. One was to put them with beetroot in a salad. I'm not sure I could really taste them but they were very pretty!

Beetroot and Bulgar Wheat Salad with Rose Petals (Adapted from Salad Days - Good Housekeeping)
(Serves 4)

2 red onions, each cut into eight wedges
2 medium beetroot, peeled and cut into wedges
cooking spray
200g bulgar wheat
200g edamame beans or peas
juice 1 lemon
100g feta cheese, crumbled
handful chopped mint
100g spinach leaves
salt and pepper
small handful rose petals

Preheat the oven to 200C. Put the onions and beetroot wedges on a baking tray, spray with cooking spray, season well and gently toss together. Roast for 25-30 mins.

Meanwhile bring a pan of water to the boil and cook the bulgar wheat according to packet instructions, adding the edamame or peas for the last 5 mins. Drain and then fluff with a fork. Stir in the lemon juice, feta and mint.

Put the spinach in the bottom of a lunchbox or bowl and top with the bulgar mixture and then the roasted veg, sprinkle over the rose petals and serve.