Warm Lentil Salad with Roasted Beetroot, Apple and Walnuts
A autumnal lentil salad with sweetly roasted beetroot, tart apple and crunchy walnuts, plus an egg for extra satiety. The ingredients are inexpensive and make a lukewarm main course for four people.
By yumbelo · 4 servings · 50 minutes
Ingredients
- 250 g brown lentils
- 500 g beetroot (pre-cooked or raw)
- 2 pc tart apples
- 1 pc onion
- 4 pc eggs
- 30 g walnut kernels
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp medium-hot mustard
- 1 bunch bunch of flat-leaf parsley
- salt
- pepper
Method
- Preheat the oven to 200 °C top and bottom heat. Peel the beetroot, cut into roughly 2 cm cubes, toss with 1 tbsp olive oil, salt and pepper, and roast on a baking tray for 25 to 30 minutes until tender.
- Bring the lentils to a boil in a pot with twice their volume of water and cook over medium heat for 20 to 25 minutes until al dente. Then drain and let them drip dry.
- Boil the eggs in boiling water for 9 minutes, cool them quickly in cold water, peel and halve them.
- Finely dice the onion. Core the apples and cut them into small cubes.
- For the dressing, whisk together the apple cider vinegar, mustard, remaining olive oil, salt and pepper. Stir in the diced onion.
- Toast the walnuts briefly in a dry pan until fragrant, then chop coarsely. Finely chop the parsley.
- Mix the still warm lentils with the dressing, fold in the apple cubes, beetroot and parsley, and season to taste.
- Arrange the salad on plates, top with the egg halves and walnuts, and serve lukewarm.