Earthy beetroot, warmly spiced lentils and creamy dill yoghurt come together in this vibrant vegetarian salad. Tossed with cumin, coriander, lemon, spinach and fresh herbs, then finished with tangy goat’s cheese, it’s hearty enough for a light lunch but makes an equally delicious side dish. Fresh, colourful and packed with contrasting textures, this is a salad that proves vegetables can be the star of the table.
Beetroot and Lentil Salad with Dill Yoghurt
Ingredients
- 160 grams green lentils
- 1/3 cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 3 tsp ground cumin
- 3 tsp ground coriander
- 3 lemons
- 250 grams cooked baby beetroot, quartered
- 120 grams baby spinach leaves
- ½ cup coriander leaves
- ¾ cup double thick yoghurt
- ¼ cup dill sprigs
- 320 grams goat’s cheese
- lemon wedges, to serve
Instructions
PLACE lentils and 2 litres of water in a large pot over medium-high heat; bring to the boil. Reduce heat to medium; simmer for 20 minutes or until tender. Drain.
HEAT ¼ cup oil in a frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden.
ADD cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove the pan from heat.
JUICE 2 lemons into a bowl; add lentil mixture, beetroot, spinach and coriander. Season to taste; toss gently to combine. Juice remaining lemon into a small bowl.
ADD yoghurt; whisk to combine. Season to taste. Drizzle with remaining oil; top with dill.
DIVIDE lentil mixture among plates; crumble over goat’s cheese. Season to taste. Serve with dill yoghurt and lemon wedges.
Made this beetroot and lentil salad? Tag us @foodandhomesa #cookingwithFH on Instagram
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Baby marrow loaf cake with cinnamon-sugar swirl
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
