This recipe was written by Philippa Davis a private chef (@philippadavis_privatechef) who loves cooking with Hive & Keeper honeys.



Roast beetroot, Umbrian lentils and honey with ricotta salad

Serves 8 as a side salad




  • 4 raw beetroots (I used golden and red ones)
  • 1 tbs olive oil for cooking
  • 200g Umbrian lentils
  • 1 garlic clove
  • a few parsley stalks
  • ½ a chilli cut lengthways
  • 200g ricotta
  • 2 tsp honey
  • 3 sticks celery
  • 20g parsley
  • 20g dill
  • 20g mint
  • 2 blood oranges
  • 2 avocados


To dress the salad


  • Juice of 1 lemon
  • 1 tbs olive oil


Pre heat the oven to 180°C.


  • Scrub the beetroots and boil in water till cooked (depending on size this can take 30 mins- 1 hour
  • Drain then scrape away the skin. Cut into wedges and drizzle with the cooking oil. Roast on a tray till slightly caramlised (about 30 mins).
  • Meanwhile place the lentils in a pan and cover with water to 1 inch above.
  • Add the garlic clove, chilli, parsley stalks and bring the boil.
  • Simmer for about 15 – 20 minutes or until just cooked.
  • If there is still lots of water left once cooked drain away most of the excess, then season with salt and pepper.
  • Mix the ricotta with the honey and season with salt and pepper.
  • When ready to serve remove the skin and pith off the oranges and slice into thin rounds
  • Chop the celery into 1 cm pieces and the avocado into small chunks.
  • Finely chop the herbs and add them to the lentils along with the lemon juice, chopped celery and avocado.
  • Layer the lentils, beetroots, oranges in a bowl and top with scoops of honeyed ricotta.