Beetroot and lentil salad

Recipe by:

For a hearty salad option, gently spiced and filled with garlicky flavour, try this delicious lentil salad with a zesty twist

Beetroot and lentil salad

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

35

MINUTES

CUISINE

COURSE

Starter

Method

  1. Toss the beetroot, red onions and the roughly chopped garlic in oil and seasoning, as well as the orange juice and zest.

  2. Place into an oven-proof dish with the star anise and roast at 180°C for about 35 minutes until the beetroot is soft. Set aside to cool.

  3. In the meantime, cover the lentils with water and bring to a boil reduce the heat and simmer for 20 minutes until tender, adding more water if needed. Drain any excess once they are cooked through.

  4. Whisk together three tablespoons of olive oil with the vinegar, mustard and crushed garlic. Season to taste. You can make twice as much of this dressing a keep some for the next recipe.

  5. Cut each half of beetroot into three pieces. Toss the leaves in the dressing and then toss through all of the contents of the beetroot dish as well as the lentils. Season to taste. And sprinkle with the pieces of mozzarella before eating.

Ingredients

  • 400g beetroot, peeled and halved

  • 2 small red onions, peeled and sliced

  • 5 garlic cloves, 4 roughly chopped, 1 crushed

  • 3 tbsp olive oil and a dash for roasting the vegetables

  • 4 star anise

  • juice and zest of 1 orange

  • 300g green lentils

  • 1 tbsp white wine vinegar

  • 1 tsp Dijon mustard

  • 2 large handfuls of rocket leaves

  • handful of flat-leaf parsley, roughly chopped

  • handful of chives, roughly chopped

  • 2 balls of buffalo Mozzarella, pulled apart

Method

  1. Toss the beetroot, red onions and the roughly chopped garlic in oil and seasoning, as well as the orange juice and zest.

  2. Place into an oven-proof dish with the star anise and roast at 180°C for about 35 minutes until the beetroot is soft. Set aside to cool.

  3. In the meantime, cover the lentils with water and bring to a boil reduce the heat and simmer for 20 minutes until tender, adding more water if needed. Drain any excess once they are cooked through.

  4. Whisk together three tablespoons of olive oil with the vinegar, mustard and crushed garlic. Season to taste. You can make twice as much of this dressing a keep some for the next recipe.

  5. Cut each half of beetroot into three pieces. Toss the leaves in the dressing and then toss through all of the contents of the beetroot dish as well as the lentils. Season to taste. And sprinkle with the pieces of mozzarella before eating.