Beetroot and Lentil Salad

While beetroot on burgers is debatable in our books, it is undeniable that Aussies love beetroot. And for good reason! Beetroot is a radiant, super earthy, super delicious superfood that we love roasted, shredded, pickled...every which way really. In this recipe we used fresh beetroot and roasted it ourselves but if you are tight on time or prefer not to have pink fingertips for the rest of the day you can also use peeled, cooked and jarred or packaged beetroot for a similarly satisfying salad.

The addition of lentils in the salad adds a layer of texture (in addition to fibre, protein, vitamins, and minerals). The green variety is excellent for salads as they hold their shape well and are slightly peppery.

Orange Miso Dressing is savoury yet bright, refreshing and appropriately spiked with fresh ginger zing and a hint of earthy, sweet maple syrup.

For the dressing we used sesame oil from Melrose, organic maple syrup from Global Organics and certified organic miso paste from Umami Pantry, all made in Australia with Australian, organic ingredients.

 

Time: 45 minutes

Yields: 4-6 serves

Ingredients

• 1kg of beetroots (about 6 small), scrubbed
• 3 tablespoons olive oil
• 400g green lentils
• 1 clove garlic, minced
• 2 cups rocket
• Handful of coriander, roughly chopped
• Pickled shallot, sliced thinly (see notes)
• Salt and pepper to taste
• Orange Miso Dressing (see here for recipe)

 

Method

1. Preheat oven to 200°C
2. Place beetroot on a baking tray and drizzle with olive oil. Roast for 30 – 35 minutes or until tender. Let cool and peel. Cut into 1-2cm cubes.
3. While the beetroots are roasting, prepare the lentils. Place lentils in saucepan and cover with cool water, a pinch of salt and garlic. Reduce to simmer and cook until tender (20-25min) and drain.
4. Toss rocket, beets and lentils with Orange Miso Dressing.
5. Top with coriander, pickled shallots and a sprinkle of orange zest (from the orange used to make the Orange Miso Dressing).
6. Add salt and fresh ground pepper to taste.

 

Notes

A 'quick pickled' shallot adds a lovely little bite of acidity and punch to the salad. Prepare a quick pickle by thinly slicing the shallot and placing it in a small bowl or jar. Pour freshly squeezed lime juice over the shallot until it is just covered. Cover the bowl or jar and place in the refridgerator for 30 minutes and upto an hour (the longer it is in the lime juice the more pickled and vibrantly coloured it will become). 

 

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