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 Fragrant Roast Chicken With Mango Salad

Julia shares an innovative recipe to put all those delicious summer mangos to excellent use!
Julia Busuttil Nishimura

Food

Julia Busuttil Nishimura's Eton Mess

Hazelnutty and creamy with sweet juicy peaches, this easy recipe is the perfect summer dessert!
Julia Busuttil Nishimura

Food

Julia Busuttil Nishimura's Eggplant Parmigiana

A crowd-pleasing silky, cheesy, vegetarian main dish. Best served shared!
Julia Busuttil-Nishimura

This Week

Architecture

A Contemporary Home Inspired By Heritage Architecture

Wolveridge Architecture balance contemporary design and art deco references, in Melbourne's Ascot Vale.

Shopping

Perfect Indoor Planters From The Plant Society And Capra Designs

A collaboration between The Plant Society and Capra Designs – we're loving these architecture-inspired planters!

Architecture

A Home That Completely Transforms With A Few Quick Switches

Designed as an artist's retreat using mostly recycled materials, The Sawmill House by Archier is a home for all seasons!

Architecture

Is This Australia's Answer to Palm Springs' Iconic Kaufmann House?

A seriously impressive home in Toowoomba, Queensland by Shaun Lockyer Architects, inspired by mid-century architecture.

Homes

A Beloved Family Home, Re-Built From The Ground Up

After a freak accident destroyed most of their Narre Warren North home, Sarah Woodhouse and Brad Nicholls designed a new and improved versio...

Food

Julia Busuttil Nishimura's Fragrant Roast Chicken With Mango Salad

Julia shares an innovative recipe to put all those delicious summer mangos to excellent use!
Julia Busuttil Nishimura

Stays

An 1853 Daylesford Homestead Turned Charming Holiday Rental

Theresa Albiloi and Tony De Marco have transformed an 1853 Daylesford house into the beautiful accomodation, The Station House.
Amelia Barnes
  11 hours ago

Studio Visit

The Miniature Boat Maker Working Out Of An Off-Grid Shipping Container

Meet Captain Elise Cameron Smith – ‘miniature boat maker and builder of dreams’!

Homes

Living The Regional Dream In Strzelecki, South Gippsland!

Treechangers Shelley and Tom Banders share their charming home, surrounded by rolling hills in regional Victoria.

Dream Job

The Perks Of Being a Food Writer, According To One Of Australia’s Top Restaurant Critics!

Senior restaurant critic at The Age, Gemima Cody, shares what it's really like to be a food writer.

Art

10 Unmissable Art Exhibitions Of 2020

Calendars out! Our pick of not-to-be-missed art exhibitions for 2020, Australia wide.
Sally Tabart
  19 hours ago

News

Make Your Pledge To Protect The Bush

Independent not-for-profit Bush Heritage calls on the community to pledge their commitment to land and wildlife protection and conversation....
Sponsored

Gardens

A Layered Garden, Designed Around A Liquidambar Tree

Ben Scott Garden Design have created richly layered garden in Camberwell, tailored to a Victorian home with a contemporary extension.

News

Your Favourite Ceramicists In One Group Show!

Shop works from Oh Hey Grace, Peta Armstrong, Rara Studio, Emma Gale and Mel Lumb in this group show at Nikau in Byron’s Art and Industria...
Sally Tabart
  8 hours ago

Similar Stories

Food

Julia Busuttil Nishimura's Fragrant Roast Chicken With Mango Salad

Julia shares an innovative recipe to put all those delicious summer mangos to excellent use!
Julia Busuttil Nishimura

Food

Julia Busuttil Nishimura's Eton Mess

Hazelnutty and creamy with sweet juicy peaches, this easy recipe is the perfect summer dessert!
Julia Busuttil Nishimura

Food

Julia Busuttil Nishimura's Eggplant Parmigiana

A crowd-pleasing silky, cheesy, vegetarian main dish. Best served shared!
Julia Busuttil-Nishimura