Lentil and Beet Salad with Feta and Lime
I like to use small lentils for this easy recipe, and my favorite are the ones we sell online from Thessaly. You also want to be sure not to overcook your lentils, which is a common mistake. To cook them properly, think a 1:3 ratio of lentils to liquid, so for every cup of lentils, you'll need 3 cups of liquid, either water or unsalted stock. Bring them to a simmer, add a couple of bay leaves (which makes them easier to digest), cover the pot, reduce heat and simmer slowly until the lentils are tender. For most types of lentils, the cooking time is typically 20-25 minutes. For split red lentils (dal) cooking time is typically only about 5-7 minutes. Season with salt toward the very end of cooking them, lest the lentils become tough.
Ingredients
- 2 cups of cooked Greek or other small lentils
- 4 medium cooked beetroots cut into wedges
- 4 red radishes sliced paper thin
- 1 cup rocket washed and cut into bite-size pieces
- 1/2 cup feta or soft goat’s cheese crumbled
- Dressing
- 2 Tbsp balsamic vinegar
- 1 tsp Greek honey
- 2 tbsp extra virgin Greek olive oil
- 1 lime cut in wedges, for garnish
- Crackers or pita bread cut into squares
Instructions
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Add the lentils and beetroot to a mixing bowl.
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Whisk together the dressing ingredients before pouring over the lentils and vegetables in the bowl. Let the dressing steep into the ingredients to marinate them for at least 5 minutes (ideally half an hour if you have the time).
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On a large serving tray, plate the arugula, followed by the marinated mix. Top with feta or goat’s cheese. Serve with lime wedges and crackers or pita.
