Beetroot, lentil & ricotta salata

Beetroot, lentil & ricotta salata

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

We have ten or so different beetroot salads because, even though everyone seems to love a beetroot salad, they still don’t want to eat the same one every day. This version is one of our favourites.

Ingredients

Quantity Ingredient
10 small beetroot, washed
2 red onions, thinly sliced
400g puy lentils
100g walnuts
1 bunch dill, picked
150g ricotta salata, crumbled

Cabernet-wine dressing

Quantity Ingredient
100ml cabernet-wine vinegar
300ml olive oil
2 tablespoons honey
2 teaspoons salt
1 teaspoon pepper

Method

  1. Place the beetroot in a large saucepan of cold salted water and simmer over low heat for 1–1½ hours until tender. Drain and set aside to cool. When cool enough to handle, peel the beetroot and cut into 3 cm (1¼ in) cubes. (Make sure you wear kitchen gloves for this.)
  2. Meanwhile, preheat the oven to 150°C.
  3. To make the dressing, combine all the ingredients in a small bowl and whisk together.
  4. Add the onion to the dressing and set aside for 30 minutes.
  5. Place the lentils in a large saucepan filled with cold water and simmer for 20–25 minutes over low heat until tender. Drain and spread onto a tray to cool.
  6. Spread the walnuts onto a baking tray and toast in the oven for 12 minutes, until golden. Set aside to cool, then roughly crush.
  7. To assemble the salad, mix the beetroot, dill and lentils together in a bowl. Add the dressing and onion, season to taste and combine well. Spread onto a serving dish and scatter the walnuts and ricotta salata over the top.
Tags:
alimentari
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