I am really impressed how good salad I made few days ago. I would have served it with goats cheese but I had been cutting out dairy lately so I made nice refreshing dressing instead.
BEETROOT & LENTIL SALAD / Serves 2
INGREDIENTS:
- 3 beetroots
- rapeseed oil
- 1/2 green lentil
- chive
- celery leaves
- pink salt
dressing:
- 2 TBS lemon juice
- 2 TBS olive oil
- 2 TBS honey or agave nectar
- 1 TBS nutritional yeast *without this dish would be gluten-free
METHOD:
Preheat the oven to 190-200 C.
Peel off and slice beetroots (about 4 mm thick), cover in rapeseed oil (I use hands to do that), place on the baking tray and roast till they are tender (about 30-40 mins). In the meantime cook green lentil in salted water for about 20 mins. Then strain grains and leave to cool down a little on the side.
Shred celery leaves and cut chive, add to lentils and mix. In a small bowl mix well all dressing ingredients in and add to the lentil mixture when beetroot are ready. Place beets on a plate, then add lentil with herbs and dressing, sit and enjoy!
