I love a dish that gets piled onto a big plate, drizzled with an exquisite dressing and served. Dinner is done!
Pairing up protein powered lentils + omega rich walnuts + nutrient packed beetroot delivers one heck of a healthy meal.
Don’t be shy to heat up the leftovers and pile on toast for a hearty breakfast.
I use organic brown lentils as they hold their shape better and they’re tastier. The beets on the other hand have been known to come out of a can of baby beets when needs must!
Ingredients
Lentils
1 cup organic brown lentils
1 onion
1 bay leaf
Rinse the lentils and cover with water by at least an inch. Add the onion + bay leaf. Bring to the boil and reduce to simmer until soft adding more water as needed ~ 30 minutes. Once cooked remove the bay leaf and onion (I chop the onion through the salad).
Roasted beets
4 beets, quartered (peeling is optional)
1 Tbl olive oil
Salt + pepper
Heat the oven and toss the prepared beets in the oil with salt + pepper. Bake until soft ~ 30 minutes.
Dressing
1 Tbl fresh ginger, minced
1-2 garlic, minced
1 Tbl tahini
2 Tbl apple cider vinegar
1 tsp maple syrup
1 tsp mustard
ΒΌ cup water
Blend until creamy.
Garnish
1/2 cup walnuts
A heap of parsley
Toss it all together and drizzle with dressing. This salad makes a base for many delicious brown lentil dishes. Add different herbs, different roasted or steamed veges. Cook the lentils in a tomato sauce (not salad but you get my drift!).
You might also like:
Big sushi salad which uses the same dressing.
