This beetroot and lentil recipe is adapted from one on the Breakfast Show with Annabelle White and looked so good, we couldn’t resist sharing it.
This salad is full of protein and fibre and so healthy and good for you but best of all so good to eat.
To roast beetroot just wash beets and cut most of the greens off and place in baking dish with a little water in a moderate oven till soft. Allow 35 mins. Adding orange zest or a little orange juice helps the beets sing with flavour.
The advantage of “cooking the spices” for the dressing intensifies the flavour.
Adding a hot oil like this to lentils or even drizzling your favourite mint dressing over hot potatoes makes for a far better result.
This salad is designed to be served warm or room temperature, not hot – same with the potato salad.
2 cups organic brown lentils
1 onion (finely chopped)
2 cloves garlic, finely crushed
4 tablespoons extra virgin olive oil
2 tablespoons freshly chopped root ginger
2 teaspoons cumin seeds
2 teaspoons turmeric
2 teaspoons mild curry powder
8 tablespoons spiced vinegar
4 spring onions (sliced)
1 cup finely chopped celery
125g bean sprouts
450g roasted baby beets, then chop
1/2 cup chopped fresh coriander