Lentil Salad with Roasted Beets

Name: Lentil Salad with Roasted Beets
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 600 g beetroot; 2 tablespoons olive oil; salt; black pepper; 250 g green lentils; 2 pcs bay leaves; 1.5 l water; 4 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon dijon mustard; 1 teaspoon honey; 1 clove garlic; salt; black pepper; 1 pc red onion; 1 handful parsley; 40 g walnuts; 100 g feta cheese

Karel ČernýSalad x se líbilo

A hearty lentil salad made with green lentils and sweet roasted red beets, tossed in a balsamic dressing with fresh parsley. Delicious warm or cold, and great topped with feta and crunchy walnuts.

Příprava: 20min

Vaření: 45min

CELKOVÝ ČAS: 1h 5min

Step by step process

Preparation

1
Preheat the oven to 200 °C and line a baking tray with parchment paper. Set a large bowl nearby for your lentil salad and tossing the beets.
2
Peel the beets, cut into 1-1.5 cm cubes, toss with olive oil, then season with salt and pepper to taste.
3
Place the lentils in a colander and rinse under cold water to remove any dust and small debris.
4
In a bowl make the dressing: whisk together the olive oil, balsamic vinegar, Dijon mustard, honey and pressed garlic until smooth.

Cooking

5
Spread the beets in a single layer on the tray and roast for 35-40 minutes until tender. Toss halfway through so the pieces cook evenly.
6
Pour the measured water into a pot, add the bay leaves and bring to a boil. Add the lentils and cook for 20-25 minutes until tender but not mushy.
7
Drain the cooked lentils, remove the bay leaves and, while still warm, toss with half the dressing so they absorb the flavours.

Serving

8
In a bowl combine the lentils with the remaining dressing, then add the roasted beets, thinly sliced red onion and chopped parsley.
9
Season with salt and pepper, fold in the crumbled feta and chopped walnuts if using. Serve lightly warm or chilled.