Lentil Salad with Roasted Beetroot and Walnuts
There are flavors that anchor you to the earth, and for me, that is the deep, sweet taste of roasted beetroot. I remember a chilly autumn afternoon at the Kuressaare market in Saaremaa, where a farmer named Rein handed me beetroots still caked with dark, damp soil. The earthy smell was intoxicating. That evening, I discovered the secret to transforming a simple lentil salad: roasting the beetroot. This technique doesn't just cook it; it coaxes out a profound, caramelized sweetness that perfectly balances the peppery arugula and salty feta. This isn't just a salad; it's a bowl of autumn, a dish that nourishes and comforts in equal measure. El placer ES parte de la nutrición.
13Ingredients
- 500 g raw beetroots, scrubbed and trimmed
- 200 g brown or green lentils, rinsed
- 150 g feta cheese, crumbled
- 60 g walnuts, roughly chopped
- 100 g arugula or rocket
- 1 small red onion, finely sliced
- ¼ cup fresh parsley, chopped
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ½ tsp sea salt
- ¼ tsp black pepper, freshly ground
Nutrition Facts
Instructions
Preheat your oven to 200°C (400°F). Toss the beetroots with 1 tbsp of olive oil, salt, and pepper. Wrap them in foil and roast for 45-60 minutes, or until tender when pierced with a knife. Let them cool, then peel and cut into bite-sized cubes.
While the beetroots are roasting, cook the lentils. Place the rinsed lentils in a saucepan with plenty of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until tender but still holding their shape. Drain well and set aside.
Prepare the dressing. In a small jar or bowl, whisk together the remaining 3 tbsp of olive oil, balsamic vinegar, lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.
0In a large salad bowl, combine the cooked lentils, roasted beetroot cubes, sliced red onion, and chopped parsley. Pour over half of the dressing and gently toss to combine. Let it sit for 10 minutes to allow the flavors to meld.
Just before serving, add the arugula, crumbled feta, and toasted walnuts. Drizzle with the remaining dressing, toss lightly, and serve immediately. This maintains the crunch of the walnuts and the freshness of the arugula.
0Chef's Tip
For an even deeper flavor, toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Let them cool completely before adding them to the salad. This simple step makes a world of difference.
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Lentil Salad with Roasted Beetroot and Walnuts
Ingredients
Salad
- 500 g raw beetroots, scrubbed and trimmed
- 200 g brown or green lentils, rinsed
- 150 g feta cheese, crumbled
- 60 g walnuts, roughly chopped
- 100 g arugula or rocket
- 1 small red onion, finely sliced
- 0.25 cup fresh parsley, chopped
Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 0.5 tsp sea salt
- 0.25 tsp black pepper, freshly ground
Instructions
- Preheat your oven to 200°C (400°F). Toss the beetroots with 1 tbsp of olive oil, salt, and pepper. Wrap them in foil and roast for 45-60 minutes, or until tender when pierced with a knife. Let them cool, then peel and cut into bite-sized cubes.
- While the beetroots are roasting, cook the lentils. Place the rinsed lentils in a saucepan with plenty of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until tender but still holding their shape. Drain well and set aside.
- Prepare the dressing. In a small jar or bowl, whisk together the remaining 3 tbsp of olive oil, balsamic vinegar, lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.
- In a large salad bowl, combine the cooked lentils, roasted beetroot cubes, sliced red onion, and chopped parsley. Pour over half of the dressing and gently toss to combine. Let it sit for 10 minutes to allow the flavors to meld.
- Just before serving, add the arugula, crumbled feta, and toasted walnuts. Drizzle with the remaining dressing, toss lightly, and serve immediately. This maintains the crunch of the walnuts and the freshness of the arugula.
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