Recipes

Make: Rainbow Garden Salad

Thu 7 Dec 2023

Prep
15 minutes
Difficulty
Easy
Total Time
40 minutes (including cooking time)

Balance out the Christmas carbs with this rainbow on a plate combining crunchy lentils, colourful beetroot, garden herbs and creamy feta cheese. A vibrant, nutritious, and festive summer salad. Plonk a bottle of Pinot or chilled Tempranillo on the table and you have yourself a feast.

1 cup dried green or brown lentils
2 cups water
1 bunch of small-medium golden beets
1 bunch of small-medium red beets
1 cup pomegranate seeds
1/2 cup fresh parsley, finely chopped
2 tablespoons fresh dill, chopped
100g feta cheese, crumbled
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and black pepper to taste

First, rinse the lentils under cold water.
Once rinsed, add the lentils and water in a medium saucepan and bring to a boil.
Reduce heat, cover, and simmer for 20-25 minutes or until lentils are tender but still have a bite.
Drain any excess water and let the lentils cool.
Preheat the oven to 200°C.
Peel and dice the beets, then toss them in a bowl with a tablespoon of olive oil, salt, and pepper.
Roast the beets in the preheated oven for 20-25 minutes or until tender. Let them cool before adding to the salad.
In a large bowl, combine the cooked lentils, roasted golden and red beetroot, pomegranate, chopped parsley, and chopped dill.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and black pepper.
Drizzle the dressing over the salad ingredients, tossing gently to coat all ingredients evenly.
Sprinkle crumbled feta over the top of the salad, then garnish with extra fresh herbs or a few pomegranate seeds before serving.