Lentil Salad with Roasted Beetroot | Hearty Middle Eastern Lunch
(0)
50 min
Under an hour
Sezamo
O salată orientală generoasă și plină de culoare, cu linte fragedă, sfeclă roșie caramelizată la cuptor, dressing cremos de tahini cu lămâie și semințe crocante de rodie și nucă.
Preparation method
Preparing the vegetables and lentils
Preheat the oven to 200°C. Peel the 3 pcs of beetroot, cut them into cubes of about 2 cm, and place them on a baking tray lined with baking paper. Drizzle with half of the extra virgin olive oil (20 ml), and season with a little sea salt and ground black pepper. Roast the beetroot for 30-35 minutes, until tender and lightly caramelized around the edges.
Meanwhile, rinse the 250 g of lentils under cold running water. Place the lentils in a saucepan with cold water and a pinch of sea salt. Simmer over medium heat for about 20-25 minutes, until the lentils are al dente and hold their shape without falling apart. Drain the lentils well and leave them to cool in a large bowl.
Preparing the aromatic tahini dressing
In a small bowl, whisk the 60 g of tahini with the juice squeezed from 1 pc of lemon, the 2 finely minced garlic cloves, and 1 tsp of ground cumin. Whisk in the remaining 20 ml of extra virgin olive oil and 2-3 tbsp of lukewarm water, mixing vigorously with a whisk until smooth and creamy. Season to taste with sea salt and ground black pepper.
Chef's tip
For extra freshness and color, reserve a few whole mint leaves and a handful of pomegranate seeds for the final garnish.
If you want to save time, you can use pre-cooked beetroot, diced and roasted for just 10-15 minutes in the oven with a little cumin.
20 min
Quick
