Beetroot, Pumpkin & Lentil Salad

This is a great salad for the winter months. It not only makes use of seasonal winter vegetables but can also be made with canned vegetable and lentils. It’s a fantastic side salad that can be quickly whipped up when unexpected visitors arrive.

INGREDIENTS

  • Canned baby beetroot, or roasted fresh beetroot, diced into chunks
  • 1 can of canned lentils, drained or 1 cup of dried lentils (I use Puy or French Lentils – they cook quickly and don’t need to be presoaked)
  • Mixed Salad leaves, Rocket or Baby Spinach (whatever is around)
  • Pumpkin, diced (optional)
  • Chopped fresh Parsley or Coriander
  • 1 small Red Onion, thinly sliced
  • Feta, chopped into small cubes (Optional)
  • Dressing – Equal parts of Lemon Juice and Olive Oil = 1Tbsp each

METHOD

  1. Roast diced Pumpkin until tender in the oven, allow to cool slightly.
  2. Mix all chopped ingredients together through the salad leaves.
  3. Mix salad dressing ingredients and pour over salad. Toss to combine.
  4. Season with salt and cracked black pepper.

NOTE: Feta is optional. I find it cheaper if purchased from the Deli counter of the local supermarket (approximately half the price!) rather than prepackaged off the fridge shelf. Greek Feta is firm in texture whilst Danish Feta is softer and more creamy in texture.

Pumpkin is optional as you may not have it on hand or you may not have the time to cook it first. Roast it in the oven or cook it in a frypan over medium heat until tender but still holds its shape. You don’t want mush when you mix it all together. Length of time to cook will depend on the size of your dice.

NOTE: This recipe is a guide only as it was created with fridge and pantry staple items that I had available. Use whatever you have on hand.

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