A super simple yet elegant lentil salad - fresh, balanced, and full of nutrients. Candy beetroot is impossible to look anything but incredible - its pink and white striped are breathtaking. Mixed with the deep green of puy lentils - it really pops!
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INGREDIENTS
INGREDIENTS:
750g candy (or other) beetroot
225g Puy lentils (in store)
1-2 tbsp yuzu juice, or lime juice
50ml olive oil, plus extra to finish
Salt and black pepper
1 small red onion, thinly sliced
2 tsp maple syrup (in store)
1½ tbsp lemon juice
40g watercress (or sprouted seeds and beans, in store)
40g chard leaves - use kale or spring greens if not. These are best massaged with salt and then rinsed first to tenderise.
1 tsp yuzu powder (optional)
METHOD
- Put the beetroots in a large saucepan and cover with plenty of water. Bring to a boil, turn down the heat and cook on a gentle simmer for about an hour, adding boiling water as needed. To check that they are cooked, stick a knife into the largest beet: it should go in smoothly. Lift the beetroots from the water and leave to cool (they'll keep in the fridge for a day or two). Peel and halve the beetroots, and cut into wedges 1cm thick at the base.
- Put the lentils in a small saucepan and cover with plenty of water. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until al dente. Drain, transfer to a bowl and, while they're still hot, stir in a tablespoon each of yuzu juice and olive oil. Season and set aside to cool (the lentils can now also be kept in the fridge for a couple of days).
- To put the salad together, mix the remaining yuzu juice and oil into the lentils, then add the beetroot, onion, maple syrup and lemon juice. Toss gently and taste for seasoning. Transfer to a shallow bowl and dot with watercress and chard. Finish with a sprinkle of powdered yuzu, if you have it, and a drizzle of oil.
Source: Ottolenghi
