Recipes, Side dishes
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Gluten Free Thursday: Puy Lentil And Root Vegetables Salad – With Colourful Beets!

I made this salad the other day and my friend who saw its photo said that it looks like Easter, with all those colours on the plate.. I must admit, 6 years living in Finland, and I still don’t have much clue about Easter. My greatest contribution to Easter was I think putting on rabbit ears once and having my photo taken as a tribute to Easter bunny..

 

Puy Lentil Salad with Root Vegs

 

But anyway, here is a colourful salad with many different kinds of root vegetables – particularly a nice family of beets! Beetroot, many of us know it very well, but how about those crazy other beets? Like that sunshine yellow or psychedelic beet?? Incredible!

 

Puy Lentil Salad with Root Vegs

 

I used the beet family and a couple of more root veggies in this recipe, but you are welcome to use any other root vegetables, such as turnips, carrots, swedes etc. You can also choose to steam/boil/roast them whichever way you like, this version I have here is merely a suggestion. But I do recommend to use puy lentil with whatever vegetables you are using, because it creates a great combination with particularly root vegetables.

 

Ingredients:

 

Difficulty: ★☆☆ (Easy)
(serves 2)

 

Printable PDF version (no photos)

 

2 rose potatoes, washed well and sliced, make sure each piece has more or less the same thickness (I didn’t peel the potatoes, but you can peel if you prefer)
1 parsnip, peeled and sliced
1 tbsp olive oil, and a splash more in the end for the whole salad
1/2 tsp salt
1/4 tsp black pepper
1 cup / 2 dl + 2 tbsp + 2 tsp puy lentils, washed
1 big golden beet, peeled and boiled
1 big striped beet, peeled and boiled
1 big beetroot, peeled and boiled (boil this separately from the other two because beetroot colours everything around it!)
Feta crumbles
1/4 tsp organic apple cider vinegar

 

Puy Lentil Salad with Root Vegs Ingredients

 

1. Preheat the oven to 200C (if you are roasting some of the veggies like I did).

 

2. In a medium bowl, put potato and parsnip slices. Add olive oil, salt and pepper and mix it well.

 

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3. Transfer potato and parsnip pieces on an oven tray with a baking sheet. Roast the vegetables in middle rack of the oven, until they get golden brown (about 20 minutes).

 

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4. In the meantime, cook lentils. Put puy lentils in a medium pan, cover with cold water and let them boil on medium heat, for about 15 minutes.

 

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5. Slice the beets as thin as possible, preferable with a mandoline. But if you don’t have one, it’s fine, just do it with a knife.

 

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6. When potato and parsnip pieces are roasted, you are done! Just arrange the vegetables and lentils as you like on your plate, put a bit of feta crumbles on top, spread vinegar and finalise with a splash of olive oil. Enjoy!

 

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This entry was posted in: Recipes, Side dishes

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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

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