ROASTED BEETROOT AND HORSE GRAM SALAD WITH FETA
 
 
Serves: 2-3
Ingredients
  • ⅓ cup horse gram (or brown lentils)
  • 2 medium sized beets
  • 1 small onion, thinly sliced
  • 40 grams feta cheese
  • 2 tbsp olive oil
  • Fresh spinach leaves or other salad greens (optional)
  • Sliced radishes (optional)
  • For the dressing:
  • 1 ½ tsp dijon mustard
  • 1 clove of garlic, minced
  • 1 tbsp red wine vinegar
  • 1 ½ tsp lime juice
  • 2 tbsp extra virgin olive oil
  • Freshly grated black pepper
  • Salt
Method
  1. Add the horse gram to a pot with 2 cups of water and bring to the boil. Lower the heat to a gentle simmer, clamp on a lid, and cook until tender (you want them to still hold their shape without being too hard). Once tender, drain and set aside.
  2. Preheat oven to 180 C (360 F). Wash and dry the beetroots. Lay them out on an aluminium foil and coat with olive oil. Scrunch up the foil and bake them in the oven for 25 - 30 minutes or until tender (a knife inserted into the beets should have no resistance). Once done, leave them to cool slightly, then peel back their skins and discard. Chop the beets into approx 2”X2” pieces. Set aside.
  3. To make the dressing, just add all the ingredients listed above to a bottle and shake until well combined. Taste and adjust seasonings as needed.
  4. Add spinach leaves, radishes, roasted beets, onions, and horse gram to a large bowl. Add the dressing and toss to coat. Crumble the feta on top and serve. Can be eaten warm or cold.
Notes
* Adapted from Donal Skehan
Recipe by The Blurry Lime at https://www.theblurrylime.com/appetizers/roasted-beet-horse-gram-salad-feta/