lentil & beet salad

video password: RYW

quantities for different serving sizes

A very flexible recipe, feel free to halve, double or triple.

prepare ahead?

Absolutely! Will keep in the fridge for a week or so.

variations for dietary requirements & fun

nut-free – Replace nuts with some very finely sliced red onion.

home-cooked lentils – feel free to use home cooked lentils following the recipe for breakfast lentils. You’ll need about 250g (1/2lb) cooked lentils. Pretty much any lentil will work well here.

home roasted beets – Trim a bunch of baby beets, place on a large sheet of foil and drizzle with a little vinegar and olive oil. Wrap up to form a parcel so the beets are in a flat layer and bake at 200C (400F) for 45mins to an hour or until beets are tender.

troubleshooting guide

too bland – Season with salt & pepper and more balsamic.

too dry – Toss in a little more olive oil.

too sweet – beets canned the traditional way tend to have lots of sugar and vinagar in the canning liquid. Keep an eye out for beets canned in juice which have a much more natural flavour.

beetroot snob? – I know beet purists won’t be happy with canned beets so feel free to roast your own using the instructions above.

worried about cold lentils? – I love lentils cold but you could easily warm them up by rinsing well with hot water and serving the salad as a warm salad.

serving suggestions

Great on its own but also lovely as a side salad to roast chicken or some pan fried or BBQ lamb cutlets.

leftover potential

Very good. Will wait happily in the fridge for a week or more.

related links

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lentil & beet salad recipe
serves 2

2 tablespoons basalmic vinegar
1 can lentils (400g / 14oz), drained
1 can baby beets (400g / 14oz), drained
small handful brazil nuts
small handful flat leaf parsley leaves
1. Combine balsamic vinegar and 2 tablespoons extra virgin olive oil in a bowl. Season.

2. Toss drained lentils into the dressing and add the beets, breaking any that are too large.

3. Add nuts and parsley.