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Roasted Beetroot, Shallot and Puy Lentil Salad

This wintery salad still brings a lovely splash of colour to the table with purple beetroot, bright green watercress and bright yellow saffron yoghurt dip.

Roasted Beetroot and Puy Lentil Salad with a Yoghurt and Saffron Dip

Serves 4 | Dietary: Vegan, Gluten free

Prep Time: 30 minutes | Cook Time: 45 minutes

Ingredients

  • 4 small beetroot, peeled and cut into small wedges
  • 6 banana shallots, peeled and quartered
  • 4 cloves garlic, left whole and in their skins
  • 10 thyme sprigs
  • 1 tbsp rapeseed oil
  • 250g puy lentils or speckled lentils
  • 1 small onion, peeled and halved
  • 1 bay leaf

Dressing

  • 3 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 4 tbsp chopped fresh parsley
  • Pinch of sea salt and freshly ground black pepper
  • 250g (1 bunch) watercress

Method

  1. Pre-heat the oven to 200C/180Fan.
  2. Toss the beetroot wedges, shallots and garlic in the olive oil and add the thyme.
  3. Roast in a hot oven for 30-45 minutes until the beetroot is soft, be careful it doesn’t burn, cover with foil if needed. Peel the garlic and cut into halves, remove the thyme stalks.
  4. Cook the lentils in plenty of water with the onion and bay leaf until the lentils are tender, which takes about 30 minutes.
  5. Make the dressing by mixing the dressing ingredients together.
  6. Drain the lentils, discard the onion and the bay leaf. While they are still warm stir in the dressing and leave to marinate.
  7. Serve the lentils on a pile of watercress with the roasted beetroot and shallots scattered over.
  8. Serve with a yoghurt and saffron dip.

Yoghurt and Saffron Dip

Ingredients

  • 250g thick yoghurt
  • Large pinch of saffron soaked in 1 tbsp hot water for 15 minutes
  • 1 tbsp lemon juice
  • Pinch of sea salt and freshly ground black pepper

Method

  1. Mix the saffron and the soaking liquid into the yoghurt, stir in the lemon juice and season to taste with salt and pepper.

Delicious food photography by Rob Wicks of Eat Pictures.

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