Good morning readers! I hope you’re having a wonderful day… I have literally just finished tasting today’s creation (I’d never blog about something without first trying it) and I can genuinely say you’re in for a treat as this is possibly one of the tastiest salads I’ve ever made.
The plan was to roast the beetroots and serve today’s dish as a warm salad, however, after tasting a piece of beetroot as I was peeling and chopping, I decided they were just too nice as they were so they’d have to go in raw. I mean, just look at that colour!
So so sweet and fresh, plus the other bonus of adding them in raw is that you don’t lose any nutrients that leach out during the cooking process. And we love when things are both good for us and delicious, don’t we?
Then I added cooked puy lentils for a healthy dose of protein, super fresh watercress (an incredibly nutrient-rich yet overlooked food) and I whipped up a very simple vinaigrette to top it all off.
Want to give it a go? Here’s how you can make this bowl of goodness at home…Print
Beetroot, puy lentils and watercress – a match made in heaven!
- 4 medium beetroots, grated
- 500g cooked puy lentils, cold (I used Merchant Gourmet’s)
- 170g watercress
For the dressing:
- 6 tbsp good quality extra virgin olive oil
- 4 tbsp malt vinegar
- Salt and pepper to taste
- Wash and peel the beetroots, then using a grater, coarsely grate them. If possible, wear gloves to stop the beetroot juice from staining your hands. Place the grated beetroots in a large mixing bowl.
- Add the cooked puy lentils and the watercress then mix well.
- To make the dressing, put all the ingredients in a jar and give it a good shake. Alternatively, if you don’t have a spare glass jar, you can put all the ingredients in a bowl or measuring jug and mix well using a fork.
- Add the dressing to the salad only once you’re ready to serve to stop the watercress from going soggy.
Suitable for vegans
Experimenting with easy-to-make homemade dressings is a great way to dress your salads with much healthier ingredients compared to those normally found in shop-bought dressings and the results, in terms of taste, are just incredible. Preparing them in a jar does not only allow you to thoroughly mix all the ingredients but it’s a great way to store any leftovers in the fridge.
Are you a fan of beetroots? What’s your favourite way to enjoy them? Raw, roasted or perhaps you’ve even used them in cakes?