PREP TIME: 20mins COOKING TIME: 45mins

A beautiful autumn salad when all the varieties of beetroot is showcased. I like to combine earthy-tasting lentils and beetroot with bold flavours, here with a mustard-spiked dressing and tangy feta cheese. There is a bit of french vibe running though this recipe with the addition of Dijon and peppery Puy Lentils, which are green lentils and harvested in the french region of Le Puy. You can use brown lentils instead.

The classic dressing is one to keep handy as it goes with any salad!

Vegan: replace honey with maple syrup in the dressing and a vegan style soft or feta cheese (remember to read the label for nasty additives).

Serves 4 (easily halved as a side)

SERVING SUGGESTION

The beetroot salad sits perfectly as a side for sharing as well as being sufficiently substantial to be served as a main. See kitchen notes for more Roasted Beetroot Recipes.

WHAT YOU WILL NEED

Baking Paper

INGREDIENTS
  • 1 small bunch golden beetroot, leaves removed and washed (see kitchen notes)
  • 1 small bunch baby beetroot, leaves removed and washed (see kitchen notes)
  • micro herbs (opt)
  • herbs of choice: few sprigs dill, tarragon, thyme, rosemary all works well
  • 200g Puy lentils/brown lentils
  • 1 litre hot veggie stock
  • 2 handfuls washed salad leaves: spinach, rocket, cos etc cut into bite sizes
  • feta to crumb
  • good olive oil
  • salt & pepper

Mustard Dressing

  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon
  • 1 teaspoon finely grated/minced garlic
  • 2 tablespoons honey
  • 2 pinches fine salt
  • 1 teaspoon herb of choice, thyme works well
METHOD
  1. Preheat the oven to 200c. Make a little bag with the baking paper for your beetroot, drizzle with oil and sit on a baking tray making sure they are tightly wrapped. We want to create steam in the bag which will cook the beetroots. You can add any herb or flavourings inside the little bag, thyme, rosemary and garlic works well.
  2. Roast for 45 minutes or until the beetroot are tender.
  3. Lentils: While the beetroot is roasting – Bring the stock or water to a gentle boil in a saucepan, add the lentils and gently simmer for 20-25min or until tender. We still want a slight bite here. Drain and rinse in cold water. Shake off any excess moisture and leave to dry for a few minutes. Drizzle some olive oil and season.
  4. Once the beetroot is tender. Slowly opening the bag being careful of the steam. Once cooled slightly you can simply rub the beetroot skins off or peel with a sharp serrated knife. Cut into bite sizes.
  5. Dressing: Mix all the ingredients together in a clean jam jar and give it a good shake, the honey tends to stick to the bottom, so shake well!
  6. Tip the lentils into a large serving bowl, drizzle with some of the dressing and season to taste. Add your salad leaves and the roasted beetroot. Crumble the feta on top. Add a few turns of fresh pepper and sprinkle your herbs of choice as well as any micro herbs you are using. Add a drizzle of olive oil
  7. Serve with the rest of the dressing on the side.
KITCHEN NOTES

Beetroot Leaves: young and tender beetroot leaves can be eaten raw. Older leaves can be cooked like chard leaves and have a similiar taste. In fact, chard is part of the beetroot family.

Beetroot Stems: treat the stems in the same way as you would chard stems. Wash, cut into bite sizes. Heat a little olive oil in a pan, add the stems and fry until softened but still have a bite to them. Season

ROASTED BEETROOT RECIPES: If you don’t use all the roasted beetroots, why not make, hummus, fritters or filled samosas.

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PREP TIME: 20mins COOKING TIME: 45mins

A beautiful autumn salad when all the varieties of beetroot is showcased. I like to combine earthy-tasting lentils and beetroot with bold flavours, here with a mustard-spiked dressing and tangy feta cheese. There is a bit of french vibe running though this recipe with the addition of Dijon and peppery Puy Lentils, which are green lentils and harvested in the french region of Le Puy. You can use brown lentils instead.

The classic dressing is one to keep handy as it goes with any salad!

Vegan: replace honey with maple syrup in the dressing and a vegan style soft or feta cheese (remember to read the label for nasty additives).

Serves 4 (easily halved as a side)

SERVING SUGGESTION

The beetroot salad sits perfectly as a side for sharing as well as being sufficiently substantial to be served as a main. See kitchen notes for more Roasted Beetroot Recipes.

WHAT YOU WILL NEED

Baking Paper

INGREDIENTS

  • 1 small bunch golden beetroot, leaves removed and washed (see kitchen notes)
  • 1 small bunch baby beetroot, leaves removed and washed (see kitchen notes)
  • micro herbs (opt)
  • herbs of choice: few sprigs dill, tarragon, thyme, rosemary all works well
  • 200g Puy lentils/brown lentils
  • 1 litre hot veggie stock
  • 2 handfuls washed salad leaves: spinach, rocket, cos etc cut into bite sizes
  • feta to crumb
  • good olive oil
  • salt & pepper

Mustard Dressing

  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon
  • 1 teaspoon finely grated/minced garlic
  • 2 tablespoons honey
  • 2 pinches fine salt
  • 1 teaspoon herb of choice, thyme works well

METHOD

  1. Preheat the oven to 200c. Make a little bag with the baking paper for your beetroot, drizzle with oil and sit on a baking tray making sure they are tightly wrapped. We want to create steam in the bag which will cook the beetroots. You can add any herb or flavourings inside the little bag, thyme, rosemary and garlic works well.
  2. Roast for 45 minutes or until the beetroot are tender.
  3. Lentils: While the beetroot is roasting – Bring the stock or water to a gentle boil in a saucepan, add the lentils and gently simmer for 20-25min or until tender. We still want a slight bite here. Drain and rinse in cold water. Shake off any excess moisture and leave to dry for a few minutes. Drizzle some olive oil and season.
  4. Once the beetroot is tender. Slowly opening the bag being careful of the steam. Once cooled slightly you can simply rub the beetroot skins off or peel with a sharp serrated knife. Cut into bite sizes.
  5. Dressing: Mix all the ingredients together in a clean jam jar and give it a good shake, the honey tends to stick to the bottom, so shake well!
  6. Tip the lentils into a large serving bowl, drizzle with some of the dressing and season to taste. Add your salad leaves and the roasted beetroot. Crumble the feta on top. Add a few turns of fresh pepper and sprinkle your herbs of choice as well as any micro herbs you are using. Add a drizzle of olive oil
  7. Serve with the rest of the dressing on the side.

KITCHEN NOTES

Beetroot Leaves: young and tender beetroot leaves can be eaten raw. Older leaves can be cooked like chard leaves and have a similiar taste. In fact, chard is part of the beetroot family.

Beetroot Stems: treat the stems in the same way as you would chard stems. Wash, cut into bite sizes. Heat a little olive oil in a pan, add the stems and fry until softened but still have a bite to them. Season

ROASTED BEETROOT RECIPES: If you don’t use all the roasted beetroots, why not make, hummus, fritters or filled samosas.

Print Friendly, PDF & Email