This beetroot lentil salad bowl came about by accident. I'd happened to find a great piece of tuna at my local farmers' market which I grilled and dished up with my favourite French lentil salad. It's simple, mustardy, and I happen to love it with fish, but my eyes were bigger than my stomach, and I made too much. This left me with lentil leftovers, which became the inspiration for a lunchtime salad with some unopened vacuum-packed beets and half an avocado I had lying about, proving yet again that unplanned meals with leftovers from the fridge can sometimes be the best! Try it! By the way, I topped this with sheep feta cheese, but if you're vegan, just swap it out for a handful of toasted pumpkin seeds instead.
AuthorAnn Ogden GaffneyCategoryDinner, Easy recipe, Gluten Free, Mediterranean, Plant forward, Salads, Small plates and snacks, VegetarianDifficultyBeginnerIn a bowl, put the diced beets, scallions, and chopped mint. Drizzle over the olive oil and rice vinegar. Sprinkle with a little sea salt. Toss together. Set aside.
In a bowl, put the diced beets, scallions, and chopped mint. Drizzle over the olive oil and rice vinegar. Sprinkle with a little sea salt. Toss together. Set aside.
Take 2 noodle bowls. Put 1 cup of French Lentil Salad in each. Top the lentils in each bowl with 1/2 cup of the mache, then 1/2 the avocado slices. Split the remaining mache between the bowls.
To finish: Top each bowl with 1/2 the reserved beet salad. then sprinkle each with the crumbled feta. Eat.
French Lentil Salad. For the salad, use either French green Puy lentils or if you can't find them, Asian brown lentils. If you use brown, keep your eye on them after about 15 minutes - turn your back on them, and they'll cook to mush!
