This Fresh Beetroot and Lentil salad is a seriously amazing and delicious meal for any occasion. It’s so rich and deep in so many flavours and also quite easy to make.
I love the combination of flavours. Beetroot is so sweet and cooked in the oven with olive oil and cumin is just amazing. Also the dressing is no waste style made from beetroot greens, mint, dill and garlic. Tossed with lentils and beetroot it’s crazy delicious. I love every part of this salad.
I know you think it’s summer and this looks like a warm winter meal. But for me I love to eat these kinds of meals all year around. I love comfort food and I cannot live without it. Beetroot is one of my favourite and such a healthy vegetable that I grew up eating it. I have to eat it at least once a week. It can be in many forms, soups, or salads. I love it in many ways.
Now when it’s summer there’s many different vegetables available around. I think fresh beetroot is amazing and easy to cook and eat. You can even eat it raw when it’s fresh. I grew a lot of beetroot this year and it’s also one of my favourite vegetables to grow.
This salad is a real nutrition packed meal. Lentils are packed with protein, beetroot gives you lots of vitamins and other additives like garlic and herbs, so much flavour and also super healthy for you.
How to make this Beetroot lentil salad?
It’s very simple to make. Simply wash your beetroot and slice in to wedges. You can also cut it in smaller pieces if you prefer that way. I just like large chunks in my salad.
Next step is to roast the beets. Add some oil, lots of cumin and salt and massage it into beets. Bake in the oven until the wedges are tender and slightly crispy on the outside.
Prepare the dressing with beetroot leaves, mint, dill, garlic, pine nuts, olive oil and lemon juice
Boil the green lentils and add the beetroot to the salad, mix the dressing with the beets and lentils and top it with some fresh berries such as red currants for extra sourness to the salad. It really gives a different kick to the salad.
Check out more recipes:
Beetroot Lentil Salad
- 3-4 medium size fresh beetroot
- 1 cup dry green lentils
- 1 handful red currants/ other sour berries
- 1 tsp cumin
- 1 tsp salt
- 2 tbsp olive oil
- leaves from one beetroot
- 1 handful dill
- 1 handful fresh mint
- 3 cloves garlic
- 1 lemon juice
- 1 handful pine nuts
- ½ tsp salt
- Wash and cut beetroot into wedges.
- Trasfer them to the baking sheet and drizzle with olive oil, cumin and salt.
- Massage it in to beetroot and bake in the 200C oven for about 30 minutes until tender and slightly crispy.
- Boil the green lentils with some salt and drain when it's cooked.
- Make the dressing by blending all the dressing ingreedients.
- Combine the beetroot, lentils and the dressing and toss well.
- Serve it with some red currants and fresh mint on top. Enjoy!