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Beetroot salad with lentils and yoghurt dressing

You'll need

15 baby beetroot (about 3 bunches), trimmed, scrubbed 4 beetroot (about 1 bunch), trimmed, scrubbed 2 tsp olive oil, for drizzling 150 gm small black lentils, rinsed (see note) 1 golden shallot, thinly sliced on a mandolin 2 tbsp large salted capers, rinsed   Yoghurt dressing 280 gm (1 cup) thick sheep’s milk yoghurt 60 ml (¼ cup) lemon juice 2 tbsp extra-virgin olive oil 1 tbsp dill, finely chopped 1 garlic clove, crushed


  • 01
  • Preheat oven to 200C. Place baby beetroot and beetroot in a roasting pan with 60ml water, drizzle with oil, season to taste, cover with foil and roast until tender (20-30 minutes for baby beetroot; 40-50 minutes for large beetroot). When cool enough to handle, peel, halve and set aside.
  • 02
  • Meanwhile, bring a saucepan of water to the boil, add lentils and cook until tender (20-25 minutes). Drain well and set aside.
  • 03
  • For yoghurt dressing, combine ingredients in a bowl and season to taste.
  • 04
  • Arrange beetroot, lentils, shallot and capers on a platter, drizzle with yoghurt dressing and serve.

Note Small black lentils are available from select delicatessens. If unavailable, substitute small green lentils.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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