This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Spiced Lentil and Mixed Beetroot Salad

Food

I’m quite partial to a substantial salad – for me, a great salad really has to be filling! For this reason, I often use grains such as quinoa, rice, or cous cous. However, for those who prefer to go grain-free, Lentils are the solution!

Lentils and beetroots are perfect partners – together they lend this dish a woody autumnal flavour, spiced with cumin and sumac, and finished with goats cheese.

17th February, 2015

Salad ingredients sliced with precision and resting nicely on Shiko and Valerie Restarick ceramic plates. Styling and recipe – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

Ingredients ready to be assembled with The Fortynine Studio dish and Valerie Restarick plate. Styling and recipe – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

Spiced lentil and mixed beetroot salad served on Shiko plate. Styling and recipe – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

Lucy Feagins
Tuesday 17th February 2015

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!

Ingredients

For the salad

1 cup ‘de puy’ lentils (the small, black lentil)

1 carrot

1 stick of celery

1 fresh bayleaf

3 cups chicken or veg stock

6 – 8 mixed baby beets (we have used a mix of purple, white and yellow baby beets)

Two handfuls flatleaf parsley

100g soft goats cheese (we like Meredith dairy goats cheese in olive oil)

1 handful toasted walnuts

1 red onion

For the dressing

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon ground cumin

1/2 teaspoon sumac

1 teaspoon maple syrup

Salt and pepper to taste

Method

Firstly, cook your lentils. Put lentils in a saucepan, and cover with cold stock (about 3 cups). Add 1 peeled carrot, 1 slice of celery, 1 fresh bayleaf and half your red onion. Bring to the boil, then turn down to a simmer, and cook for around 25 mins or until ‘al dente’. Taste test at about the 20 minute mark, and keep your eye on them! The lentils should still be quite nutty when done. Drain any excess stock, discard the veggies and bayleaf, and transfer the cooked lentils to a large mixing bowl to cool.

Slice your raw baby beets as finely as you can – if you have a mandolin, use this to slice wafer thin rounds of beetroot. Sometimes a potato peeler can work quite well too, if it’s sharp! Slice the remaining half of your red onion finely too.

Wash and roughly chop your parsley, then pop all your sliced veg and walnuts into the mixing bowl with the lentils (if the lentils are still warm, that’s ok – this dish is delicious served either cold or slightly warm). Save the goats cheese until the very end.

For the dressing, generously slosh all dressing ingredients into the mixing bowl together, tasting as you go. Crumble your goats cheese over the salad at the very end, and sprinkle a little more sumac before serving, because it looks pretty!

 

View Comments

Similar Stories

Food

Julia Busuttil Nishimura's Seasonal Flavours: Spring Greens with Ricotta

Our favourite foodie is back with another super simple crowd-pleasing starter.
Julia Busuttil Nishimura

Food

Emiko Davies' 'Ziti al Forno' Baked Pasta

'Tortellini at Midnight' captures Italian recipes and food traditions in danger of being lost.
Emiko Davies

Food

Julia Busuttil Nishimura's Seasonal Flavours: Citrus

Our new monthly food columnist shares a flavour-packed roasted cauliflower and citrus salad.
Julia Busuttil Nishimura

This Week

Studio Visit

The Art Of Daydreaming, Captured In A New Exhibition By Kat Macleod

Inside ‘Reverist’, a new body of work that goes on show at Lamington Drive tonight!
Elle Murrell

Architecture

A Modern Country Home Inspired By The Aussie Shed

The Wensleydale by Byrne Architects is the epitome of luxe, contemporary country living - and you can stay here!
Miriam McGarry

Art

Influential Australian Women Star In National Portrait Prize Shortlist

Nova Peris, Magda Szubankski, Annabel Crabb and other icons grace the paintings in the running for Australia's richest art prize, the 2019 D...
Elle Murrell

Interiors

A Swedish Summer Cottage In South Australia

Emma Read and Sarah Hall of My Sister And The Sea create a cosy cottage getaway on the edge of the Innes National Park.
Miriam McGarry

Architecture

A Coastal Home Designed From The Inside Out

This Barwon Heads property by Lovell Burton is designed to expand and contract with the seasons.

Food

Julia Busuttil Nishimura's Seasonal Flavours: Spring Greens with Ricotta

Our favourite foodie is back with another must-cook dish! Today, the self-taught cook shares her recipe for a simple crowd-pleasing starter....
Julia Busuttil Nishimura

Modernist Australia

A Robin Boyd Bushland Block Up For Sale!

A classic home by Australia's most loved modernist architect, the 'Uglow House' in Montmorency is on the market for a steal!
Patricia Callan

News

The Archibald Arrives At TarraWarra

Australia’s oldest and most prestigious art award comes to Victoria, featuring portraits of 51 subjects.
Miriam McGarry

News

Explore Hotel Rooms Full Of Contemporary Art At Spring1883

26 contemporary galleries present works throughout The Establishment Hotel for the immersive Spring1883 event in Sydney!
Miriam McGarry

News

Attention: Cult Sydney Sale!

Ready your wallets, Cult Design is hosting a designer warehouse sale from September 12th-15th  in Sydney.
Miriam McGarry

Family

Artist Julian Meagher On Creating Through The Parenting Fog

One of our favourite Sydney artists on working through the doubt and exhaustion of parenting, ahead of his exhibition at Sydney Contemporary...
Ashe Davenport

TDF Design Awards

The Emerging Designers In The Running To WIN At The TDF Design Awards

Seven of Australia's most accomplished new designers and emerging design studios, in the running to WIN at TDF Design Awards!

Interiors

Apartment Life, Furnished Right!

Simone Haag Interior Design transforms a tiny apartment in Clifton Hill into a fun and functional space.
Miriam McGarry
  7 hours ago

Studio Visit

The Story Behind Our One-Of-A-Kind Awards Trophies

How glass artist Amanda Dziedzic created the exquisite glass trophies we'll be awarding to the TDF Design Award winners tonight!
Sally Tabart
  15 hours ago

Homes

Plant Mama’s Plant Haven!

Green guru Jenna Holmes aka Plant Mama shares her Collingwood jungle home.

Similar Stories

Food

Julia Busuttil Nishimura's Seasonal Flavours: Spring Greens with Ricotta

Our favourite foodie is back with another super simple crowd-pleasing starter.
Julia Busuttil Nishimura

Food

Emiko Davies' 'Ziti al Forno' Baked Pasta

'Tortellini at Midnight' captures Italian recipes and food traditions in danger of being lost.
Emiko Davies

Food

Julia Busuttil Nishimura's Seasonal Flavours: Citrus

Our new monthly food columnist shares a flavour-packed roasted cauliflower and citrus salad.
Julia Busuttil Nishimura