Beetroot salad with lentils and yoghurt dressing

AT A GLANCE

  • Serves 6 people

  • 15 baby beetroot (about 3 bunches), trimmed, scrubbed
  • 4 beetroot (about 1 bunch), trimmed, scrubbed
  • 2 tsp olive oil, for drizzling
  • 150 gm small black lentils, rinsed (see note)
  • 1 golden shallot, thinly sliced on a mandolin
  • 2 tbsp large salted capers, rinsed
  •  
  • Yoghurt dressing
  • 280 gm (1 cup) thick sheep’s milk yoghurt
  • 60 ml (¼ cup) lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp dill, finely chopped
  • 1 garlic clove, crushed
01   Preheat oven to 200C. Place baby beetroot and beetroot in a roasting pan with 60ml water, drizzle with oil, season to taste, cover with foil and roast until tender (20-30 minutes for baby beetroot; 40-50 minutes for large beetroot). When cool enough to handle, peel, halve and set aside.
02   Meanwhile, bring a saucepan of water to the boil, add lentils and cook until tender (20-25 minutes). Drain well and set aside.
03   For yoghurt dressing, combine ingredients in a bowl and season to taste.
04   Arrange beetroot, lentils, shallot and capers on a platter, drizzle with yoghurt dressing and serve.

Note Small black lentils are available from select delicatessens. If unavailable, substitute small green lentils.

Topics:

SIDE DISH, CAPERS, LENTILS, SPRING, SALAD, VEGETARIAN, BEETROOT, GREEK, YOGHURT

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

GERALDINE MUNOZ

FEATURED IN

Oct 2011

Oct 2011

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