This pretty salad reminds me of autumn, when I start to crave earthy flavours like beetroot and lentils. That’s not to say it’s heavy and boring though! Purple basil has a slight liquorice flavour — if you can’t find it, the more common green basil is just as tasty.
Makes 4–6 serves | Takes 50 minutes
Gluten-free | Dairy-free
- 800g small–medium beetroots
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 3 Tbsp olive oil
- 1 cup green Puy lentils
- 1 orange, juiced
- ¼ red cabbage, finely sliced
- 4 radishes, thinly sliced
- ½ red onion, thinly sliced
- handful Italian parsley leaves
- handful purple basil leaves
- 100g feta, crumbled
- salt & pepper
- Preheat your oven to 200°C. Line an oven tray with baking paper.
- Peel beetroot and cut into quarters. Drizzle over vinegar, honey and half the oil. Season with salt and pepper. Roast for 40 minutes, or until tender.
- Cook lentils according to packet instructions. Drain and allow to cool slightly. Season with salt and pepper. Add the remaining oil and the orange juice. Toss well to coat.
- To the dressed lentils, add the cooked beetroot, red cabbage, radishes and red onion. Top with parsley, basil and crumbled feta.
- Tip Your lentils will cook faster if you don’t add salt to the water. Season the lentils after cooking instead.
Recipe: Jess from Underground Kitchen