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..
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!
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.
Difficulty: ★☆☆ (Easy)
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!)
1/4 tsp organic apple cider vinegar
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.
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).
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.
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.
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!