Zingy Roast Beetroot & Lentil Salad Recipe

Prep Time:

15 Minutes

Cook Time:

35 Minutes

Serves:

Level:

2

Intermediate

Tags:

Lunch, Salad, Dinner, Autumn, Summer, Winter, Seasonal, Gluten Free, Vegan, Vegetarian, Flexitarian

About the Recipe

This warm, autumnal salad is packed full of flavour and seasonal ingredients. Pomegranate molasses and lemon add an exotic, zingy twist to locally-grown beetroot and cavolo nero.

We love this roast beetroot salad as a light dinner or lunch, and it's even more flavourful when cold the next day. Top with our low carbon feta for an extra salty treat.

Ingredients

  • 500g beetroot (about 4 beets)

  • 1 tbsp (15ml) olive oil

  • ⅛ tsp (0.5g) salt

  • 150g cavolo nero

  • Juice of half a lemon (15ml)

  • ½ red onion (75g)

  • 2 garlic cloves (8g)

  • 1 tbsp (15ml) olive oil

  • 1 can of cooked green lentils (235g drained weight)

  • 5g fresh basil leaves

  • 5g fresh mint leaves

Dressing

  • 2 tbsp (30ml) Olive oil

  • 1 tbsp (15ml) Pomegranate Molasses

  • Juice of half a lemon (15ml)

How to make the recipe

1. Prep the beetroot. Preheat the oven to 190°c. Wash and scrub your beetroot. If your beets still have their stems, remove them and set them aside for later. Chop your beet into wedges; I cut each beetroot into 8 pieces. There's no need to remove the skins.


2. Roast the beet. Drizzle the beetroot in olive oil and a pinch of salt. Add the wedges to a roasting pan or baking tray and place in the oven for 35-40 mins.


3. Prep the cavolo nero. Remove the thick stalks from cavolo nero and slice the leaves. Squeeze half the lemon juice and the remaining salt over the leaves and massage into the cavolo nero.


4. Make the dressing. In a small bowl or jug, whisk together the olive oil,  pomegranate molasses, and the remaining half of the lemon juice.


5. Prep lentils. Finely dice the red onion and finely chop the garlic cloves. Drain the green lentils. Roughly chop your herbs; you don't want them too finely chopped. If you still have the beetroot stems, roughly chop them into 2-3 cm pieces now.


6. Cook your lentils. Warm a large frying pan over medium heat. Add 1 teaspoon of olive oil and fry the red onion for 3 mins. If using beetroot stems, add them and fry for 3 more minutes. Add a splash of water to the pan if it becomes too dry. Then add the garlic for 30 seconds. Add cavolo nero and cook for 1 min. Add the green lentils and cook for 2 mins.


7. Serve. Turn off the heat and add the roasted beetroot to the pan. Pour over the dressing and roughly chopped herbs. Stir everything through for a warm salad.