Name: Beetroot salad with lentils and yoghurt dressing
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 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 thick sheep’s milk yoghurt (1 cup); 60 ml lemon juice (¼ cup); 2 tbsp extra-virgin olive oil; 1 tbsp dill, finely chopped; 1 garlic clove, crushed

Beetroot salad with lentils and yoghurt dressing

Australian Gourmet Traveller recipe for beetroot salad with lentils and yoghurt dressing.

Serves 6

Prep

20M

Cook

1H 15M

Total

1H 35M

Ingredients

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 thick sheep’s milk yoghurt (1 cup)

60 ml lemon juice (¼ cup)

2 tbsp extra-virgin olive oil

1 tbsp dill, finely chopped

1 garlic clove, crushed

Method

Main

1.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.

2.Meanwhile, bring a saucepan of water to the boil, add lentils and cook until tender (20-25 minutes). Drain well and set aside.

3.For yoghurt dressing, combine ingredients in a bowl and season to taste.

4.Arrange beetroot, lentils, shallot and capers on a platter, drizzle with yoghurt dressing and serve.