Rainbow Beets and Lentil Salad

Our take on a classic flavour pairing.

Earthy, beautiful golden and candy beets, almost creamy puy lentils, crunchy fennel, and walnuts. Veegs n’all.

Rustled up in under 30.

25 mins | serves 3-4 | easy as 

Ingredients 

1 packet pre-cooked puy lentils 
3 beets, topped, tailed and peeled – these are candy and golden varieties
1 bulb fennel 
handful chopped walnuts
dressing: 
40ml white wine vinegar 
20g caster sugar 
1 orange, zest and half the juice 
olive oil
salt and pepper 

Method

Whisk all the dressing ingredients together except the olive oil, and divide it between two shallow bowls.

Mandolin up your fennel lengthways, saving the fronds, and the beetroot from root to tip.

Marinade the fennel and beetroot slices in the dressing for 15 mins, keeping the fennel separate from the beets to prevent colour transferring.

Rinse the lentils and drain, slap ’em onto a serving plate, remove the veggies from the dressing with a slotted spoon and lay atop the lentils. Get the dressing halves back together again and whisk in the olive oil.

Sprinkle the chopped walnuts over it all and splosh the dressing all over. Finish with the fronds of fennel and a flurry of salt and pepper.

fat beets.

DSC_0089

 

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