Best 4 Mustardy Beetroot Lentil Salad Recipes
Calling all beetroot and lentil lovers! Immerse yourself in the delectable world of mustardy beetroot lentil salad, a culinary symphony that harmonizes the earthy sweetness of beetroot, the protein-packed goodness of lentils, and the tangy zest of mustard dressing. This vibrant and flavorful salad is an ode to healthy indulgence, blending colorful textures and a delightful interplay of flavors that will tantalize your taste buds. Whether you're seeking a light and refreshing lunch option, a vibrant side dish for your next gathering, or a wholesome and nutritious meal, this mustardy beetroot lentil salad has you covered. Let's explore the culinary journey that awaits you as we delve into the secrets of crafting this irresistible dish.
Check out the recipes below so you can choose the best recipe for yourself!
BEET AND LENTIL SALAD
The sweet slightly crisp beets, paired with the little gem-like beluga lentils, a pop of crunchy watermelon radish slices, topped with creamy Greek feta and fresh herbs. With the final adornment of lemon olive oil dressing and a sprinkle of walnuts.
Provided by Sarah
Categories Salad
Number Of Ingredients 11
Steps:
- Chop cooked beets into large bit-sized pieces.
- In a large bowl combine beets and lentils. Add half the mint, parsely, and green onions. Mix together.
- Add the lemon juice, olive oil, salt, and pepper. Mix and taste the salad to ensure the flavours are to your liking, but keep in mind the flavour will develop more once the salad has sat for a bit.
- Add the salad to the serving bowl. Add the radishes, rest of the herbs, greek feta and walnuts.
- Enjoy!
MUSTARDY BEETROOT & LENTIL SALAD
A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
- Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.
Nutrition Facts : Calories 156 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
MUSTARDY SALMON WITH BEETROOT & LENTILS
Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Lunch, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
- Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.
Nutrition Facts : Calories 875 calories, Fat 49 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium
BEET AND LENTIL SALAD WITH CHEDDAR
This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
- While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.
Tips:
- Choose fresh, tender beets: Look for beets that are firm and have smooth, unblemished skin. Avoid beets that are wilted or have blemishes, as these may be past their prime.
- Roast the beets before using: Roasting the beets intensifies their sweetness and flavor. To roast the beets, preheat your oven to 400°F (200°C), wrap the beets in foil, and place them on a baking sheet. Roast for 45-60 minutes, or until the beets are tender when pierced with a fork.
- Use a variety of lentils: This recipe calls for a combination of brown and green lentils, but you can use any type of lentils that you like. Some other good options include red lentils, black lentils, and yellow lentils.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 5 days. This makes it a great option for meal prep.
- Serve the salad warm or cold: This salad can be served warm or cold, depending on your preference. If you serve it warm, let it cool slightly before serving. If you serve it cold, chill it for at least 30 minutes before serving.
Conclusion:
This hearty and flavorful salad is a great way to enjoy the health benefits of beets and lentils. It's packed with nutrients and antioxidants, and it's also a good source of protein and fiber. The mustardy dressing adds a tangy and savory flavor to the salad, and the herbs add a refreshing touch. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish.
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