Black Lentil, Beetroot and Whipped Feta Salad

This salad has serious winter vibes, gone are the leafy, delicate bits and bobs of summer, bring in the hearty lentils and roast veg combos. Black lentils or Beluga Lentils (named because they look like the caviar produced by Beluga fish) are tiny and black and stunning in salads. They remain whole even when tossed with a dressing so you avoid the dahl-like consistency problem that can happen with other varieties. They're also extremely tasty and high in fibre and protein.

If your beetroots come with the stalks intact, I encourage you to use a few of the smaller leaves in the salad. I'd been throwing these away for years until I recently discovered you can eat them as well. Whoops.

Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 1 cup Black Lentils, also known as Beluga Lentils
 6 Golden Beetroots or Red Beetroots, plus leaves or 6 Large Carrots
 180 g Feta
 Small Bunch of Fresh Herbs like Parsley/Dill, finely chopped
 Zest of a Lemon
 1 ½ tbsp Runny Honey
Lentil Dressing
 2 tbsp Red Wine Vinegar
 3 tbsp Olive Oil
 1 tbsp Dijon Mustard
 1 Clove of Garlic, crushed
 Salt and Pepper

1

Give the beets or carrots a really good scrub and trim off the ends. Place in a small baking tray, with some olive oil, salt and pepper, and a splash of whatever vinegar you have on hand. Cover with foil and roast at 180 degrees for about 45 minutes or until you can stick a knife through them easily.

When they've cooled a bit cut into bite-sized chunks and drizzle the honey over them to coat.

2

For your dressing mix all ingredients together until combined.

3

Rinse your lentils and then add them plus 2 cups of water to a small saucepan. Resist the urge to add salt to the lentils at this stage as it will make them tough. Bring to the boil and let simmer for around 20 minutes, then test for doneness. You don't want them to be mushy but they shouldn't be floury. Drain any excess liquid off and then toss in the dressing while still warm.

4

For the whipped feta place the feta in a blender and blitz until you have fine crumbles. Add a tablespoon of water at a time until you have a thick smooth consistency, scraping down the side as you go. About three tablespoons should do it. Add half your herbs, the lemon zest and some pepper and mix.

5

To assemble grab a large serving platter or bowl and smear some feta around, then add your lentils and beetroot. Scatter on some of the smaller beetroot leaves and top with the rest of the herbs and some olive oil if you like.

Note
6

The whipped feta is delicious but very salty. It can be overpowering so use sparingly and then pop on the table for people to help themselves if they’d like more.

Ingredients

 1 cup Black Lentils, also known as Beluga Lentils
 6 Golden Beetroots or Red Beetroots, plus leaves or 6 Large Carrots
 180 g Feta
 Small Bunch of Fresh Herbs like Parsley/Dill, finely chopped
 Zest of a Lemon
 1 ½ tbsp Runny Honey
Lentil Dressing
 2 tbsp Red Wine Vinegar
 3 tbsp Olive Oil
 1 tbsp Dijon Mustard
 1 Clove of Garlic, crushed
 Salt and Pepper

Directions

1

Give the beets or carrots a really good scrub and trim off the ends. Place in a small baking tray, with some olive oil, salt and pepper, and a splash of whatever vinegar you have on hand. Cover with foil and roast at 180 degrees for about 45 minutes or until you can stick a knife through them easily.

When they've cooled a bit cut into bite-sized chunks and drizzle the honey over them to coat.

2

For your dressing mix all ingredients together until combined.

3

Rinse your lentils and then add them plus 2 cups of water to a small saucepan. Resist the urge to add salt to the lentils at this stage as it will make them tough. Bring to the boil and let simmer for around 20 minutes, then test for doneness. You don't want them to be mushy but they shouldn't be floury. Drain any excess liquid off and then toss in the dressing while still warm.

4

For the whipped feta place the feta in a blender and blitz until you have fine crumbles. Add a tablespoon of water at a time until you have a thick smooth consistency, scraping down the side as you go. About three tablespoons should do it. Add half your herbs, the lemon zest and some pepper and mix.

5

To assemble grab a large serving platter or bowl and smear some feta around, then add your lentils and beetroot. Scatter on some of the smaller beetroot leaves and top with the rest of the herbs and some olive oil if you like.

Note
6

The whipped feta is delicious but very salty. It can be overpowering so use sparingly and then pop on the table for people to help themselves if they’d like more.

Black Lentil, Beetroot and Whipped Feta Salad