Healthy, delicious and beautiful are the first three words I would use to describe this Charred Beetroot and Lentil Salad. I personally love beetroot in a salad, with its vibrant red colors and juicy texture, grilled on a grill pan until perfectly charred, they’re my favorite. I add fennel seeds, black lentils, crème fraîche, balsamic, walnuts, shallots, dill and finely chopped parsley. Loaded with protein and healthy fats, I think you’re going to really enjoy this beautiful and nutritious salad idea.
To make Charred Beetroot and Lentil Salad, you will need the following ingredients:
Preheat the oven to 355 °F and heat a grill to high heat.
In a bowl, drizzle the beetroot wedges with a tablespoon of olive oil and season with some salt and pepper. Gently toss to lightly coat.
Place on the grill for 2 minutes per side until charred. Transfer to a baking tray.
Sprinkle 1 teaspoon of fennel seeds over the charred beetroot and pour ¼ cup of water on. Cover with aluminum foil and bake in the preheated oven for 30-45 minutes or until just softening.
In a large pot, place 150 g of rinsed, black lentils and cover with water. Bring to a boil, then turn down the heat and cook on low for about 20-25 minutes or until just softened. Drain from the water and lightly season with a pinch of salt.
In a large bowl combine 4 tablespoons of crème fraîche, 2 tablespoons of balsamic vinegar, and some salt and pepper.
To serve, add the cooked lentils and charred beets to the crème fraîche dressing. Top with walnuts and a drizzle of olive oil. Enjoy!
Meat-free Monday should be just about perfect with this Charred Beetroot and Lentil Salad. Missing nothing and full of everything! Let us know what you think when you try our recipe and tag us online in your own posts using our hashtag #cookmerecipes.
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