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Lentil, Beetroot and Walnut Salad

Ingredients

  • 1 cup Black Lentils
  • 3 large cooked Beetroot, cut into slices buy an assortment for my colour
  • 2 tbsp red onion, finely chopped
  • 1/4 cup toasted Walnuts, roughly chopped also delicious raw
  • handful fresh mint, roughly chopped
  • handful fresh basil, roughly chopped
  • handful fresh oregano, roughly chopped
  • 2 cup mixed baby greens

Dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp shallot, minced optional
  • 1 tsp Sea Salt to taste
  • freshly ground black pepper to taste

Instructions

Lentil, Beetroot Salad

  1. Cook lentils as per directions. Make sure liquid has evaporated and lentils are not mushy. Transfer to a large bowl and allow to cool.

  2. Meanwhile, in a pre-heated skillet on medium-high heat, pour 1 tbsp olive oil and add walnuts. Stir well, and toast until lightly browed (or as desired).

  3. Once Lentils are cooled, add chopped Beetroot, red onion, toasted walnuts and fresh herbs to lentil and gently stir until combined.

  4. Drizzle the dressing over the salad and serve on a bed of baby greens. Store any leftovers in a covered glass container in the refrigerator. Make sure not to add greens to salad or they will wilt.

Dressing

  1. Add all dressing ingredients to a cup and whisk until well combined. Taste and adjust salt and pepper as necessary, keep in mind, the flavours will develop the longer it sits. Store in the refrigerator until needed for up to 1 week. Bring to room temperature before using.