Instructions
Follow the steps and taste along the way.
Prepare the beetroot
Preheat the oven to 210 °C. Cut the beetroot into cubes about 2 cm in size and the onion into thick wedges. Spread them on a baking tray, toss with 15 ml of olive oil and 2 g of salt. Roast for 30–35 minutes, until the beetroot is tender but not beginning to fall apart at the edges.
Cook the lentils
Rinse the lentils, put them in a saucepan and add 700 ml of water. Bring to a boil, then reduce the heat and simmer gently for 20–25 minutes, until tender but with the lentils still holding their shape. Drain and toss with 2 g of salt.
Mix the dressing
Whisk the orange juice, apple cider vinegar, Dijon mustard and the remaining 20 ml of olive oil together in a small bowl. The dressing should be smooth and distinctly tangy; the lentils and meat are already seasoned with salt.
Sear the chops
Pat the chops dry and season both sides with the remaining 3 g of salt and the black pepper. Heat a non-stick or cast-iron pan over medium-high heat and sear the chops for about 3–4 minutes per side, until they develop a golden-brown crust. They should reach 63 °C in the thickest part; let them rest for 3 minutes before slicing.
Finish the salad and serve
Toss the warm lentils with the roasted beetroot, onion and dressing. Finally, stir in the chopped parsley and taste: the salad should be salty and tangy; if needed, adjust it with the remaining salt from the measured 7 g. Serve with the rested chops.
