Lentils are the perfect base for a satisfying, moreish salad without grains. I only ever use ‘de puy’ lentils in salads – they’re small, grey/green lentils which don’t lose they firmness when cooked (provided you don’t overcook them!). Don’t be tempted to try this salad with any other type of lentil! Mushy lentils are not my friends.
Just in the last few weeks I’ve been spotting so many amazing different beetroots in my local greengrocer – I can’t believe they’re strictly in season in February, but Autumn is just around the corner so keep your eyes peeled for little yellow beetroots (they are SO sweet!), and the pink/white ones, which are easy to mistake for radishes at the shop (I’ve done that before!) but are so beautiful when sliced, with rings of vibrant pink and white.
It’s worth noting that you can make this recipe with raw baby beets (as I do), or you can roast your beets first if you prefer. I really love the woody crunch of raw beet, but it does require very small, sweet baby beets, and won’t really work with larger beets which can be a bit hard going on the jaw! The dish is delicious either way, and in fact it’s actually lovely to do a mix of roasted and raw all together – that way you get a mix of textures and it’s a little easier to chomp!