Beetroot lentil salad
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A quick and nutritious midweek meal recipe that’s full of flavour from earthy beetroot, tangy feta and refreshing mint and coriander. Add a little crunch to your salad, with hazelnuts, like in Amelia Freer’s speedy salad recipe.
Full of contrasting tastes and textures, this is delicious served as a mezze, alongside a bowl of hummus and some roast carrots with cumin and goat's cheese. It also makes a great standalone light lunch. The flavour of the raw onions is tempered by soaking them in sugar and vinegar.
This Za'atar Beetroot and Lentil salad is seriously delicious and nutritious salad for any occasion that everyone is going to love.
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Walnuts make a tasty addition to this vegan salad and are a source of plant compounds called polyphenols which guard against inflammation
The habit of serving lentils with beetroot goes back to Roman times. If a fishy taste appeals, add some fish sauce to the dressing instead of salt. Serve the salad on its own, or strewn with crumbled salty cheese, such as feta, or slices of grilled halloumi cheese.
