Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta
Nourishing substantial salad
Salad as a complete meal
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 8
Author: YOKE MARDEWI, WILD SOURDOUGH
Ingredients
Roasted Beetroot
1kgbeetroot organic if possiblewashed, peeled and cubed
Murray River pink salt flakesto taste
black pepperfreshly milled
extra virgin olive oilenough to coat the beetroot
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
1part (volume)balsamic vinegar
1/2part (volume)vincottofig vincotto is delicious
4part (volume)extra virgin olive oil
Murray River pink salt flakesto taste
black pepperfreshly milled
Yoghurt Fetta Salad Dressing
1/4cupthick greek yoghurt
75gsoft fetta cheesecrumbled
few sprigsfresh dill or fennel frondschopped
3-4tbslemon juiceto get the right salad dressing consistency
Murray River pink salt flakesto taste
black pepperfreshly milled
Instructions
Roasted Beetroots
Preheat your oven to 180C
In a large bowl, coat the cubed beetroots with olive oil, salt and black pepper, taste to suit your palate.
Roast at 180C for 15-20 minutes until the beetroot cubes started to caramelise.
Cool to room temperature and chill in fridge if preparing ahead of serving.
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
Place all ingredients in a glass jar and shake vigorously before use
Yoghurt Fetta Salad Dressing
Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender