Lentil Beetroot And Rocket Arugula Salad Recipes

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BEET AND LENTIL SALAD WITH CHEDDAR

This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.

Provided by Hetty McKinnon

Categories     dinner, lunch, weekday, beans, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Beet and Lentil Salad With Cheddar image

Steps:

  • Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
  • While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

1 1/2 cups French green lentils, rinsed
1 garlic clove, smashed
Kosher salt and black pepper
2 cups arugula leaves
1/2 cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
4 ounces extra sharp Cheddar, roughly crumbled
1/4 cup roasted hazelnuts, roughly chopped
1 small garlic clove, grated
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or brown sugar
1/2 teaspoon Dijon mustard

LENTIL, BEETROOT AND ROCKET (ARUGULA) SALAD

Make and share this Lentil, Beetroot and Rocket (Arugula) Salad recipe from Food.com.

Provided by Lani D

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5



Lentil, Beetroot and Rocket (Arugula) Salad image

Steps:

  • At Home: combine lentils and beetroot. Toss in vinegar.
  • At lunch: serve lentils and beetroot on the rocket and sprinkle a small serving of fetta cheese ontop.

Nutrition Facts : Calories 236.6, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.9, Sodium 163.1, Carbohydrate 37.2, Fiber 17.1, Sugar 6.2, Protein 15.9

50 g brown lentils, cooked
50 g baby beets, halved
1 teaspoon balsamic vinegar or 1 teaspoon light olive oil vinaigrette dressing
1 1/2 cups baby rocket
10 g low-fat feta, crumbed

MUSTARDY BEETROOT & LENTIL SALAD

A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 5



Mustardy beetroot & lentil salad image

Steps:

  • If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
  • Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.

Nutrition Facts : Calories 156 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

200g puy lentils (or use 2 x 250g packs pre-cooked lentils)
1 tbsp wholegrain mustard (or gluten-free alternative)
1 ½ tbsp extra virgin olive oil
300g pack cooked beetroot (not in vinegar), sliced
large handful tarragon , roughly chopped

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