Roasted Yellow Beet & Black Lentil Salad
16 March 2012 § 7 Comments
This weather is so confusing: balmy and spring-like one day and then a chill in the air the next. I have arugula in my garden heralding the onset of summer (strangely it’s been there all winter) and yet there are still winter staples—beets for example—in the grocery stores.
So, as Crowded House brilliantly once sang about “four seasons in one day”, here’s a salad that combines spring and winter in one plate, creating a colorful, substantial salad along the way.
- 3-4 medium sized yellow beets
- A few handfuls of arugula (English translation – rocket)
- 1/2 cup black lentils
- 1/2 onion
- 1 stalk celery chopped
- 1 carrot chopped
- 1 bay leaf
- 2oz goat cheese
For the dressing
- 2/3 cup olive oil
- 1/3 cup sherry or red wine vinegar
- 1 clove of garlic, crushed with a little coarse sea salt
- 1 tsp Dijon mustard
- 2 tsp honey
Preheat the oven to 350°F. Peel and wrap the beets in aluminum with a few tablespoons of water an a dash of olive oil. Cook for about 45 minutes until they are soft.
Meanwhile, put the lentils in a pan, add plenty of water and bring to the boil. Simmer for 1 minute, then drain. Return the lentils to the pan and pour on just enough water to cover then. Add the bay leaf, onion, carrots and celery. Bring to a very low simmer and cook slowly for about 30 minutes, until tender but not mushy.
For the dressing whisk all the ingredients together. Then season with salt and pepper.
Drain the lentils and pick out the bay leaf, carrots, celery and onion. While still hot, toss the lentils with the dressing. Scatter the lentils, roasted beets and arugula. Finish with some crumbled goat cheese.
Perfect for whether you’re in a spring state of mind or a wintery mood – all you need to decide is whether to wash it down with a crisp glass of white or a rich and hearty red. Trust me, both work.