Beetroot and Lentil Salad

Beetroot and Lentil Salad

From Community. I was missing some of the leafy herbs, and I cheated by using canned beetroot, but the great thing about salads is that you can usually get away with messing with the ingredients a bit. I have included the original recipe in full below, so you can see how it’s supposed to be done.


  • 300g lentils
  • 2-3 tablespoons extra virgin olive oil
  • 4 eschalots, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 teaspoon sugar
  • 2 teaspoons cumin seeds
  • Sea salt and black pepper
  • ½ cup flat-leaf parsley leaves
  • ½ cup dill fronds
  • ½ cup coriander leaves
  • 200g aged cheddar
  • 1 cup baby spinach leaves

Pickled beetroot:

  • 6 beetroots (750g)
  • 2 cups white wine vinegar
  • 4 cups water
  • 1 cup caster sugar
  • 1 cinnamon quill
  • 1 star anise
  • 1 fresh bay leaf
  • 3 whole cloves


  • To pickle the beetroots, scrub and clean the beetroots well. Combine all the ingredients in a large stockpot. Stir and bring to a gentle boil over medium heat. Reduce the heat and simmer for 1 – 1 ½ hours until the beetroots are tender. When cool, peel the beetroots and cut into 2cm cubes.
  • Place the lentils in a saucepan and cover with plenty of cold water. Bring to the boil, turn down the heat and cook for 20-25 minutes or until just tender. Drain.
  • Heat the oil in a pan and add the eschalots, garlic, sugar and cumin and sauté until tender and starting to brown. While the lentils are still warm, stir through the eschalot mixture, along with a pinch of salt and pepper to taste.
  • Finely chop the parsley, dill and coriander. Break the cheddar into rough bite-sized chunks.
  • Spoon the lentils onto a plate and top with the pickled beetroot. Scatter over the spinach leaves, herbs and cheddar. Finish with a drizzle of oil and season well with salt and pepper.

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