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.

Ingredients:

  • 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

Method:

  • 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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Tuna and White Bean Salad, with dill dressing

Tuna and White Bean Salad

I use those little cans of flavoured tuna for this, which is great because you can try different tuna flavours for a different twist on this salad.

Ingredients:

• 1 large red potato, diced
• 3 eggs
• 120g green beans, cut in half
• 200g canned tuna
• 400g canned cannellini beans, drained and rinsed
• 1 red salad onion, finely sliced
• ⅓ cup olive oil
• 1 ½ tablespoons white wine vinegar
• 2 teaspoons diced dill
• 2 tablespoons diced parsley or coriander
• Salt and pepper

Method

• Boil potato in lightly salted water for about 12 minutes, until tender. Drain.
• Boil eggs for about 9 minutes to hard-boiled. Drain and remove shell.
• Steam or boil beans for about 2 minutes, to crisp and tender. Drain and cover with cold water. Set aside.
• Drain tuna and break into chunks.
• Combine potatoes, roughly chopped eggs, beans, tuna, cannellini beans and onion in a bowl and toss gently.
• In a small bowl whisk together the olive oil, vinegar, dill and parsley or coriander with generous seasoning of salt and pepper. Pour over the salad and stir through.