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
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.
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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.
