This is one of those salads that we always go back to because it is so hearty. You can have it warm when the weather is a bit cool, or cold when the days are heating up. It has the lovely earthy taste of beetroot with the nutty savoury lentils, a little pop of sweetness from the walnuts, and lovely peppery rocket to round it off.
Makes 6 serves
2 large beetroot, roasted
1 cup cooked blue lentils
4 cups rocket
3/4 cup walnuts
2 tablespoons margarine
2 tablespoons brown sugar
2 tsp ground cumin
3 tablespoons garlic extra virgin olive oil
cracked black pepper
salt to taste
1.Roast beetroot in their skins in alfoil until soft, and allow to cool.
2.While beetroot is roasting, cook lentils according to packet directions, drain, and set aside.
3. Caramelise walnuts by melting margarine in a frying pan with sugar until syrupy. Toss walnuts through mixture, and then spread out on a tray lined with baking paper and allow to cool.
4. When beet is cool, gently rub off skin - it should slide off easily - wearing gloves to make things less messy! Thinly slice. If you are having the salad warm, toss the beetroot, oil, and cumin in with the lentils and gently warm through on a low heat, or just toss through without warming.
5. Mix beetroot and lentils into rocket, sprinkle walnuts over, and sprinkle a little sea salt and cracked black pepper on the top