This lentil salad is packed full of wholesome ingredients that all marry together perfectly. Earthy lentils, caramelised roasted beets, green beet tops and a scattering of sharp, creamy feta to finish it off.
The weather is getting crisp here in Sydney, and I’ve really enjoyed the change from the humid summer months. Its so nice to snuggle under covers in bed, and to crave vegetables like pumpkin, fennel, and beets – like in this warm winter salad.
The ingredient I like the most in this salad are the beet tops. It would be such a shame to throw them away! The greens really add a freshness to the dish and are extremely healthy. The other star of the dish is a whole bulb roasted garlic, which once roasted the soft cloves are squeezed out and blended with olive oil and balsamic to create the dressing.
Crumbled cooked bacon could be added for hard core meat eaters, although this is earthy and perfectly wholesome on its own.
Here is your lentil salad recipe: