Warm Beetroot + Lentil Salad with Green Goddess Dressing

Recipe
Written By pollen + grace


Recipe:

Warm Beetroot +
Lentil Salad with
Green Goddess Dressing

PLANT-BASED | GLUTEN FREE

Total time: 1hr
Serves: 2

INGREDIENTS

  • 4-5 small beetroots (we recommend roasting your own but you can always buy pre-cooked beets to save time)

  • 1 small packet of spinach

  • 2 tsp extra virgin olive oil

  • 1 cup puy lentils

  • 1 handful pecans

    For the dressing:

  • 1 packet of basil

  • 2 tbsp extra virgin olive oil  

  • 1 tbsp maple syrup

  • ¼ cup tinned coconut milk

  • 1 tbsp apple cider vinegar

  • ½ tsp Himalayan salt

METHOD

1. Preheat the oven to 200C. Wash the beetroot and remove the tops. Add to a lined baking tray and drizzle with olive oil. Bake for 40-45 minutes.

2. Meanwhile, add the lentils to a saucepan with 500ml of water. Bring to the boil and boil for 10 minutes.
Reduce the heat and simmer for 30 minutes, until the lentils have softened but are slightly firm to the bite. Alternatively, grab a pack of pre-cooked lentils and heat them for 2-3mins in a pan.

3. Remove the beetroot from the oven and leave to cool for a few minutes. Using a sharp knife, carefully peel off the skins and roughly chop the beetroot into chunks.

4. Add all the dressing ingredients to a blender and blend until completely smooth

5. Wash the spinach and split between two bowls. Spoon over the lentils and beetroot. Roughly chop the pecans and sprinkle over. Finish with a generous drizzle of dressing.

pollen + grace
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