Roasted Beetroot & Lentil Salad with Lemon & Olive Oil Dressing Recipe

An easy to make Roasted Beetroot & Lentil Salad with Lemon & Olive Oil Dressing Recipe by Ada Velonis, from founder, editor and culinary writer behind Marmalade + Kindness.

5 Mins 60 Mins Easy Serves 2

Image: Monika Grabkowska

Ingredients

1 whole beetroot
1 tablespoon olive oil
2-3 handfuls of baby spinach
250g Merchant Gourmet Cooked Puy Lentils
100g poached chicken, shredded into pieces (optional)
30g crumbled feta cheese
1 handful crumbled, lightly toasted walnuts

Dressing

2 tablespoons Dijon mustard
¼ cup lemon juice
1 tablespoon red wine vinegar
½ tablespoon clear honey
¾ cup extra virgin olive oil

Method

Preheat oven 190 degrees Celsius fan force.
Rub the skin of the beetroot with the olive oil and wrap tightly in foil. Place on a roasting tray and cook for 45 minutes to 1 hour. Cook time will depend on the size of the beetroot.
Leave to cool for 10 minutes, then strip the skin and cut into wedges.
Put all the dressing ingredients in a bowl and blend with a stick mixer (or whisk until creamy and emulsified).
Taste, season and adjust.

To assemble

Combine the spinach leaves, lentils, and chicken (if using) and ¼ of the dressing in a large bowl. Pile the dressed lentils on a flat platter. Scatter over the roasted beetroot, crumbled feta and walnuts. Drizzle with some of the dressing when ready to serve, and leave the rest for individuals to help themselves.