After the cold months of winter, beetroots have an incredible sweetness and this simple, flavour and texture packed salad is the perfect meal to help with a winter thaw and to get ready for the warmer days of spring.
Roasted beetroot and spring green salad
Serves 6 as a side, 2 as a main
- 1 bunch of medium sized beetroots
- 1 bunch of red mizuna
- 1/2 bunch of parsley
- 1/2 cup of almonds
- 1 cup of cooked brown lentils
- 1/2 a cup of persian style feta
- 50ml of Olive oil
- 20ml of Apple cider vinegar
- 1tsp of Dijon mustard
- Preheat your oven to 180C
Trim the leaves and root from the beetroot, reserving any tender young leaves to used in the salad. Line a baking tray with a sheet of aluminium foil and lay the beetroots on top. Sprinkle in a couple of tablespoons of water and then lay another sheet of foil over the top, crimping the edges to form a nice little parcel. Pop the tray in the oven and roast for around an hour or until the tip of a knife can easily be pushed into the beetroot. Remove the tray from the oven and take off the top layer of foil. Let the beetroots cool until they can be handled and then rub of the skin and cut them into wedges. Place all the pieces into a large mixing bowl.
Meanwhile, pick the mizuna and the parsley and add it to the beetroot, along with the cooked lentils. Roughly chop the almonds and add them to the bowl as well.
In another smaller bowl, combine the ingredients for the dressing along with a pinch of salt and pepper and drizzle it over the salad ingredients, mixing it as you do to ensure everything has a light coating of the dressing.
Arrange the salad on the plate and spoon over a few chunks of the feta.
Enjoy as a side or as a meal on its own.