Crunchy Beetroot Lentil Salad
Crunchy Beetroot Lentil Salad
This recipe was originally written for Eco Age.
Beets can be a divisive subject at the dinner table. They have somewhat marmite charm to them. Some love them. Some loathe them. I have catered for both camps and even with the most perturbed of beetroot eaters have managed to turn them round to enjoying them with this salad. Roasting beets brings out a natural sweetness in them reducing their earthiness whilst still maintaining their flavour. I love the combination of creamy crunchy cashews and fragrant tarragon with beetroot but feel free to use another herb if tarragon isn’t your cup of tea. You can use green or puy lentils for this but I’d advise against using red lentils as you want a lentil that keeps its bite when cooked. Enjoy this beetroot lentil salad warm of cold and keep any leftovers for a packed lunch.
| Serves 6 |
Ingredients
1kg beetroot (I like a mix of red and candy or yellow)
150g puy or green lentils (dry)
200g cashews
100g spinach
handful tarragon leaves
For the dressing
1 tsp whole coriander seed
4 tbsp Extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey
Method
Preheat your oven to 200° fan setting.
Wash any remaining dirt from your beetroot and pat dry.
Place a large sheet of tin foil on a baking tray (large enough to fold over and cover itself). Place the beetroot onto it and warp the foil over tightly pinching the edges to reduce air escaping.
Roast beetroot for 1.5-2 hours until the beetroot can be pierced easily with a knife and the skins have slightly shrivelled.
Once cool enough to touch peel the beetroot and allow them to cool completely before chopping into quarters.
Place cashews in a dry baking tray and place in the oven with the beetroot for 7 minutes tossing half way through and keeping an eye on them to ensure they don’t burn. Allow them to cool before roughly chopping.
Cook lentils according to pack instructions and wash your spinach.
Place your coriander seeds in a clean and dry frying pan over a gentle heat and cook for about 5 minute until they begin to release an aroma. Transfer to a pestle and mortar and pound until you have a sandy like texture.
Transfer to a large mixing bowl and add the remaining dressing ingredients. Whisk together with a fork.
Add the lentils, chopped beetroot, chopped cashews, spinach and tarragon. Toss everything together with your hands and transfer to a serving dish.
If you are looking for more salads try this Warm Cavolo Nero And Parmesan Salad or this Shredded Sprout Salad.