| Prep: 15 mins | Cook: 50 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 351 | 12g | 3g | 51g |
| sugars | fibre | protein | salt |
| 11g | 13g | 16g | 0.2g |
Why I Love New Zealand Roasted Beetroot and Lentil Salad
Imagine the vibrant tints of magenta and verdant green composing this culinary masterpiece that we fondly know as the Roasted Beetroot and Lentil Salad. I discovered this gem of a recipe from the distant but tantalizing cuisine of New Zealand, and it has added a remarkable edge to my culinary repertoire. Although rooted in New England seafood, this Pacific-inspired dish simply won me over with its robust flavors and the element of surprise it brought to the table.
A Taste of The Pacific
You see, when kitchens from across the globe pull you beyond your comfort zone and challenge your palate, it’s always an exciting journey. Allow me to emphasize once again, the Roasted Beetroot and Lentil Salad is a perfect testament to that. This vegetarian delight seamlessly combines the earthy sweetness of beetroot, the wholesome goodness of lentils, and the potent vinaigrette dressing, culminating in an explosion of flavors, something straight out of the ingenious culinary mind of the likes of Yotam Ottolenghi, a food genius I deeply admire.
Perfect Pairings
What I absolutely love about this dish is its versatility. Just like our traditional clam chowder pairs beautifully with a hot, buttery dinner roll, this Roasted Beetroot and Lentil Salad pairs wonderfully with a range of New Zealand’s classic main dishes. Consider it as a side to the traditional Roast lamb with rosemary and garlic, or a palate cleanser alongside the savoury whitebait fritters.
But my personal favorite? Enjoying this picturesque salad on its own on warm afternoons when Maine artistry takes a backseat, and a Kiwi classic steals the limelight.
What You’ll Need
- 4 medium beetroots, peeled and chopped
- 2 tablespoons of olive oil
- Salt and ground black pepper to taste
- 2 cups of lentils, washed and drained
- 4 cups of water
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of honey
- 1 small red onion, finely chopped
- 4 cups of arugula, washed and drained
- 1/3 cup of feta cheese, crumbled
- 1/3 cup of almonds, toasted and chopped
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the beetroot pieces with the olive oil, a pinch of salt, and a pinch of pepper. Spread them out on a baking tray and roast in the oven for about 40 minutes, or until tender and slightly caramelized.
Step Two
While the beetroot is roasting, cook the lentils. Bring the 4 cups of water to a boil in a large pot, then add the lentils. Lower the heat and let the lentils simmer for 20 to 25 minutes, or until they are tender. Once cooked, drain the lentils and set aside to cool.
Step Three
In a small bowl, whisk together the apple cider vinegar and honey. This will be your dressing. Season with a little salt and pepper to taste.
Step Four
Once the beetroot and lentils have cooled, combine them in a large bowl. Add in the chopped onion, arugula, and a portion of the dressing. Gently toss everything together, making sure that all the ingredients are coated with the dressing.
Step Five
Transfer the salad to serving dishes. Top each serving with a sprinkle of the crumbled feta cheese and toasted almonds. Drizzle the remaining dressing on top of each dish for extra flavor.
Step Six
Enjoy your Roasted Beetroot and Lentil Salad served at room temperature or chilled. It makes a healthy and filling lunch or dinner meal.
