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
- 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.
