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Warm balsamic beet and lentil salad recipe
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Hearty beetroot and lentil salad - ready in just 15 minutes for a tasty and satisfying meal or side dish.
Ingredients:
  • 250g packet 90-second microwave brown rice
  • 400g can brown lentils, drained, rinsed
  • 9.20 gm extra virgin olive oil
  • 250g packet plump and juicy whole beetroot, cut into wedges
  • 40.00 ml balsamic vinegar
  • 16.00 gm brown sugar
  • 1⁄250.00 ml plain Greek-style yoghurt
  • 20.00 ml chopped fresh dill
  • 21.00 gm lemon juice
  • 1⁄2 small red onion, thinly sliced into rounds
  • 1⁄250.00 ml fresh at-leaf parsley leaves
  • 1⁄250.00 ml flaked almonds, toasted
Instructions:
  • Cook the rice according to the package instructions. Transfer the cooked rice to a heatproof bowl, then mix in the lentils. Season with salt and pepper, and give it a good stir to blend everything together.
  • Heat oil in a large frying pan over medium-high heat. Cook beetroot for 4 to 5 minutes, turning occasionally until heated through. Add vinegar and sugar, cook for 3 to 4 minutes until vinegar mixture has almost evaporated.
  • Mix together creamy yoghurt, fresh dill, and zesty lemon juice in a small bowl. Season with a pinch of salt and a crack of black pepper for a burst of flavor.
  • Plate the rice mixture elegantly on a serving platter. Garnish with beetroot, onion, parsley, and almonds. Drizzle with the yogurt mixture before serving.

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