Lentil and Beetroot Salad

    1 hour

    Roast beetroot is combined with lentils, carrots and a herb dressing in this fantastic beetroot salad recipe. You can eat it right away but it's even better after a day.

    9 people made this

    Serves: 8 

    • 500g beetroot
    • 1 teaspoon olive oil
    • salt and pepper
    • 200g green lentils
    • 1 carrot, finely diced
    • 1 small onion, finely diced
    • 1 bay leaf
    • a few parsley stalks
    • 1/2 teaspoon dried thyme
    • 2 tablespoons lemon juice
    • 5 tablespoons extra virgin olive oil
    • 3 teaspoons grated lemon zest
    • 5 tablespoons finely chopped parsley
    • 2 tablespoons finely chopped fresh mint

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Peel the beetroot and cut into 1cm cubes. Mix with 1 teaspoon olive oil and add salt and pepper to taste. Place in a baking pan and bake 35 minutes, turning a couple of times.
    2. In the meantime, place the lentils in a saucepan with the carrot, onion, bay leaf, parsley and thyme. Add water to cover the lentils. Cover and simmer for 25 minutes until the lentils are tender but not soft.
    3. Drain the lentils and combine with the beetroot in a salad bowl.
    4. To make the dressing, combine the lemon juice, olive oil, lemon zest, fresh chopped herbs and salt and pepper as desired. Toss with the salad.

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