Beetroot, Lentil & Nuts Salad with Lamb. Beetroot Daal ~ Lentil Curry with Beets. As said umpteen times I like to make things simple, so here comes a simple Beetroot Daal. Do not want to waste juicy beet leaves, try this simple beetroot dhal.

The clean-living chefs' new cookbook is filled with healthy and delicious versions of family-friendly recipes. When the lentils are almost ready, add the beets, beet leaves, most of the parsley leaves and the If your beetroot came without leaves, use spinach or kale instead. Recipe from the blog Harvest by. You can cook Beetroot, Lentil & Nuts Salad with Lamb using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Beetroot, Lentil & Nuts Salad with Lamb

Prepare 1/4 cup of salto roasted supreme nuts (or any nuts you like).
You need 300 gram of Lamb steaks.
It's 2 of garlic cloves, crushed.
It's 2 tablespoon of smoked paprika.
You need 2 tablespoon of olive oil.
It's 400 gram of can lentils, rinse, drained.
Prepare 450 gram of can baby beetroot, rinsed, drained, halved.
It's 120 gram of spinach and red beetroot leaves.
Prepare 100 gram of fetta cheese, coarsely crumbled.
You need 1 tablespoon of red wine vinegar.
Prepare 2 tablespoon of honey.

Full of spice, this scarlet take on our favourite Indian dish is packed with earthy beetroot, tender red lentils, bright baby leaf spinach and. Transfer beetroot to a bowl with a slotted spoon, add vinegar, vincotto, extra-virgin olive oil and half Place remaining lentils in a serving bowl, top with beetroot mixture, shallot, parsley, seeds and feta. Remove the beetroot from the oven and allow to cool before removing the skin with your fingers or a Place the lentils in a small cooking pot and fill up with water, place over a high heat and bring to the. Most of the ingredients store well in your cupboard (lentils, baby beetroot, balsamic vinegar) or fridge (feta cheese and at this time of year I often store my olive oil in the fridge too) so you should always.

Beetroot, Lentil & Nuts Salad with Lamb instructions

Combine the lamb, garlic, paprika and 1 teaspoon of the oil in large bowl. Toss to combine..
Heat a bbq grill or chargrill on medium high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minute to rest..
Combine the lentils, beetroot, spinach and beetroot leaves, fetta and nuts in a bowl. Whisk the vinegar, honey, and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the lamb and arrange on the top the salad..

I enjoyed making this dish, since I always love trying out something different. I especially liked the contrasting textures in this dish, the crunchy and flavourful lentil crumble to soft and silky beetroot stir. Packed full of earthy flavours, the sweet beetroot and creamy goat's cheese are delicious served on a bed of Puy lentils. Drain the lentils and leave them to cool. While the lentils are cooling, make the dressing by mixing the Stir through the beetroot and season to taste.