• This beetroot and lentil salad is full of healthy, hearty ingredients and packs a flavourful punch perfect for a main or side dish.

    Beetroot and Lentil Salad with dill yoghurt

    HANDS-ON TIME 20 min | TOTAL TIME 45 min | SERVES 4

    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

    METHOD

    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 the beetroot and lentil salad with dill yoghurt and lemon wedges.

    Beetroot and Lentil Salad with Dill Yoghurt

    Serves: 4
    Total Time: 45 minutes

    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

    1

    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.

    2

    HEAT ¼ cup oil in a frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden. 

    3

    ADD cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove the pan from heat.

    4

    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.

    5

    ADD yoghurt; whisk to combine. Season to taste. Drizzle with remaining oil; top with dill.

    6

    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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    Author

    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.

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