Ethiopia · Ethiopia

Beetroot and Red Lentil Warm Salad

Name: Beetroot and Red Lentil Warm Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: beetroot, peeled and cubed 400 g; water for boiling beetroot 700 ml; red lentils, rinsed 120 g; water for cooking lentils 400 ml; mustard greens, chopped 80 g; shallot, finely diced 40 g; lemon juice 20 ml; Dijon mustard 5 g; olive oil 20 ml; fine salt 3 g

Warm cooked beetroot and red lentils tossed with mustard greens, lemon and a touch of mustard.

45 minutes · 4 servings · Easy

Beetroot and lentils turn up together across Ethiopian cooking because both grow in the same cool highland season, and this warm salad holds them as equals rather than as a main course. The dressing is sharp rather than oily, with mustard and lemon cutting through the earthy sweetness of the root. The lentils must be cooked but still firm, so that they hold their shape next to the beet.

Ingredients

beetroot, peeled and cubed400 g
water for boiling beetroot700 ml
red lentils, rinsed120 g
water for cooking lentils400 ml
mustard greens, chopped80 g
shallot, finely diced40 g
lemon juice20 ml
Dijon mustard5 g
olive oil20 ml
fine salt3 g

Directions

1
Boil beetroot in 700 ml water 18 minutes until tender. Drain, cool 5 minutes and cube.
Beetroot is fork-tender and cubes hold their shape.
2
Cook lentils in 400 ml water 12 minutes until soft. Drain and cool 5 minutes.
Lentils mash easily between fingers.
3
Combine warm beetroot and lentils with shallot, lemon juice, mustard, olive oil and salt. Fold in mustard greens. Serve warm. Refrigerate within 2 hours at 4°C or below; use within 24 hours.
Salad is just warm and mustard greens are barely wilted. Refrigerate any leftover within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content