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Make ahead beetroot salad

This is a salad to see you through packed lunches for the start of the week. Once your beetroot are roasted, it all comes together very easily, making for the perfect Sunday afternoon activity.

Serves 2-3


vegetarian, vegan, dairy free, gluten free

Ingredients

3/4 cup / 170g dry black / beluga lentils, soaked overnight if possible
2 ½ pounds / 1200g beets
1 shallot, sliced into rings
½ tsp. fine sea salt
zest and juice of 1 large organic lemon
1 Tbsp. apple cider vinegar
1 Tbsp. cumin seeds
1/3 cup / 60g pumpkin seeds
1 tsp. honey (vegans sub with maple syrup)
3 Tbsp. cold-pressed olive oil
heaping ½ cup / 80g pomegranate seeds
heaping ½ cup / 100g olives, with pits
1 cup / 25g parsley (I subbed dill, which worked really well)
½ tsp. flaky salt, or more to taste
1 small head romaine lettuce (I subbed for leaves from the harvest, which were great too!)

Directions 

Aside from the odd substitution or omission, I followed the instructions exactly. Head over to https://www.mynewroots.org/site/2019/01/the-epic-travel-salad/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Photo goes here (link to Flickr 1024 image, 100% width)



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