Beetroot and Lentil Salad with Dill Yoghurt

This beetroot and lentil salad is full of healthy, hearty ingredients and packs a flavourful punch perfect for a main or side dish.

Beetroot and Lentil Salad with dill yoghurt

HANDS-ON TIME 20 min | TOTAL TIME 45 min | SERVES 4

INGREDIENTS

• 160 grams green lentils
• 1/3 cup olive oil
• 1 onion, finely chopped 
• 2 garlic cloves, sliced
• 3 tsp ground cumin
• 3 tsp ground coriander
• 3 lemons 
• 250 grams cooked baby beetroot, quartered 
• 120 grams baby spinach leaves
• ½ cup coriander leaves
• ¾ cup double thick yoghurt
• ¼ cup dill sprigs
• 320 grams goat’s cheese
• lemon wedges, to serve

METHOD

PLACE lentils and 2 litres of water in a large pot over medium-high heat; bring to the boil. Reduce heat to medium; simmer for 20 minutes or until tender. Drain.

HEAT ¼ cup oil in a frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden. 

ADD cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove the pan from heat.

JUICE 2 lemons into a bowl; add lentil mixture, beetroot, spinach and coriander. Season to taste; toss gently to combine. Juice remaining lemon into a small bowl.

ADD yoghurt; whisk to combine. Season to taste. Drizzle with remaining oil; top with dill.

DIVIDE lentil mixture among plates; crumble over goat’s cheese. Season to taste.

SERVE the beetroot and lentil salad with dill yoghurt and lemon wedges.

Print Recipe

Beetroot and Lentil Salad with Dill Yoghurt

Serves: 4

Total Time: 45 minutes

Ingredients

• 160 grams green lentils
• 1/3 cup olive oil
• 1 onion, finely chopped 
• 2 garlic cloves, sliced
• 3 tsp ground cumin
• 3 tsp ground coriander
• 3 lemons 
• 250 grams cooked baby beetroot, quartered 
• 120 grams baby spinach leaves
• ½ cup coriander leaves
• ¾ cup double thick yoghurt
• ¼ cup dill sprigs
• 320 grams goat’s cheese
• lemon wedges, to serve

Instructions

1

PLACE lentils and 2 litres of water in a large pot over medium-high heat; bring to the boil. Reduce heat to medium; simmer for 20 minutes or until tender. Drain.

2

HEAT ¼ cup oil in a frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden. 

3

ADD cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove the pan from heat.

4

JUICE 2 lemons into a bowl; add lentil mixture, beetroot, spinach and coriander. Season to taste; toss gently to combine. Juice remaining lemon into a small bowl.

5

ADD yoghurt; whisk to combine. Season to taste. Drizzle with remaining oil; top with dill.

6

DIVIDE lentil mixture among plates; crumble over goat’s cheese. Season to taste. Serve with dill yoghurt and lemon wedges.

Made this  beetroot and lentil salad? Tag us @foodandhomesa #cookingwithFH on Instagram

ALSO SEE: Baby Marrow Loaf Cake 

Baby marrow loaf cake with cinnamon-sugar swirl

ALSO SEE: Kiwifruit and Apple Mojitos

Kiwifruit and apple mojitos

Sjaan Van der Ploeg

Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.