Autumn lentil beetroot salad

Thanksgiving is the time in November when people from across the pond gather together, give thanks and share food. Today, we do not give thanks for the harvest we’ve had, like people used to do. Nonetheless, it is a good opportunity to reflect on what we are thankful for.

As autumn ends, we are thankful for the comforting food that nourishes us. For the pure ingredients that transform into love. So this week, away from the extravagant thanksgiving dishes, we chose to prepare something simple for you.

A warm, hearty vegetarian lentil salad. It is inspired by this season’s “harvest”, using, what else, beetroot. Our sweet vinegar, fruity and crisp adds sharpness. Our salty, mature feta cheese balances the sweetness of the beetroot. Herbs add freshness and shine.

It is luscious and really easy to make.

Lentil and Beetroot salad with Feta Cheese

Serves two

200g beetroot, stalks and leaves trimmed (save them for soups or salads)
150g lentils
50g feta cheese, crumbled
2 tbsp fresh mint, chopped plus more for garnish 4g

For the dressing:
4 tbsp extra virgin olive oil
2 tbsp sweet vinegar
salt to taste

Place the beetroot in a roasting tray, drizzle some olive oil, salt and pepper. Roast at 200°C, covered, for around 45 minutes or until tender when pierced with a fork. Alternatively, boil with plenty of water, until tender when pierced with a fork. When they are still warm, peel them and cut into cubes.

Place the lentils in a small cooking pot with lots of water and boil until tender. Drain and rinse under cold water. 

To make the simple dressing, whisk together the olive oil and sweet vinegar with a pinch of salt and the chopped mint.

Mix together the lentils, beetroot, feta cheese and dressing. Garnish with more mint if you want. Say goodbye to autumn and welcome the winter that’s coming.

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