Beetroot and Lentil Salad
Beetroot and Lentil Salad
Yield: 4-6 Serves
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
A delicious and colourful plate of veg to share with friends and family.
Ingredients
For the Roasted Beetroot
- 2 large beetroots
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons sumac
- Salt and pepper
For the Salad
- 1 cup baby spinach
- 1 small head of radicchio, shredded
- 1 cup of soft herbs, like dill and parsley
- 400g tin of brown lentils, drained and rinsed
- 100g walnuts, toasted
For the Whipped Feta
- 400g Danish feta
- 1/4 cup tahini
- 1/4 cup greek yogurt
- Zest and juice of one lemon
- 1 tablespoon apple cider vinegar
- Salt + pepper
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry or red wine vinegar
- Salt and pepper
- 1/2 teaspoon honey
Instructions
- Preheat the oven to 200C.
- Peel the beetroot, and then cut each beet into 8 wedges.
- In a large bowl, whisk together the olive oil, honey, sumac, salt and pepper. Add the beetroot to the bowl and then toss until each piece of beetroot is well coated.
- Space the beets evenly on a baking tray and roast until tender, 20-30 minutes.
- To make the whipped feta, add all of the ingredients to a bowl and use an electric beater or stand mixer to whisk for 3-4 minutes until completely smooth. Taste and adjust with salt and vinegar as needed.
- To make the dressing, add all of the ingredients to a jar and shake it up! Taste and adjust as needed.
- To assemble, add the salad ingredients to a bowl and pour half the dressing over to top. Toss together, adding more dressing as needed until everything is generously coated.
- Spread the whipped feta on the base of the plate. Pile the salad on top, then the beetroot. Garnish with toasted walnuts.
