Pickled Beetroot & Lentil Salad with Sun-Dried Tomato Dressing
A hearty, colorful lentil salad topped with tangy pickled beetroot and a rich sun-dried tomato dressing. Packed with vegetables, herbs, and plant-based protein, this vibrant vegan salad makes a satisfying light meal or dinner.
A hearty, colorful lentil salad topped with tangy pickled beetroot and a rich sun-dried tomato dressing. Packed with vegetables, herbs, and plant-based protein, this vibrant vegan salad makes a satisfying light meal or dinner.
Info
Prep Time:
10mCook Time:
25mDifficulty Level:
Ingredients
For the Pickled Beetroot- 2 medium beetroots
- ¼ cup red wine vinegar
- ½ cup water
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp mixed aromatic seeds, such as mustard seeds, cardamom seeds, and anise seeds
- A few black peppercorns
- 350 g small lentils
- 4 oil-packed sun-dried tomatoes, soft and tender, thinly sliced
- 6 cherry tomatoes, halved or chopped
- 2 spring onions, finely chopped, including the green tops
- 2 roasted Florina peppers, sliced
- ½ cup fresh parsley leaves
- A small handful of fresh dill, chopped
- Pickled beetroot, to taste
- 2 tbsp flaked almonds
- 2 soft oil-packed sun-dried tomatoes
- 1 garlic clove, crushed
- ⅓ cup olive oil
- 2 tbsp balsamic vinegar
- ½ unwaxed orange, juice and finely grated zest
- A few drops of petimezi (Greek grape molasses)
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
Peel the beetroots and use a mandoline to slice them into very thin, almost translucent slices.
Transfer the slices to a small jar, choosing one that is just large enough to hold them.
Combine the water, vinegar, sugar, salt, aromatic seeds, and peppercorns in a small saucepan or cezve.
Heat the mixture until the sugar has completely dissolved. Remove from the heat and pour it over the beetroot in the jar. Make sure the beetroot is completely submerged in the pickling liquid.
Cover the jar and leave it at room temperature until completely cool. Once cooled, the pickled beetroot is ready to use. Store in the refrigerator for several days.
Place the lentils in a saucepan, cover with water, and boil for 5 minutes. Drain and discard the darkened cooking water.
Return the lentils to the saucepan and cover with fresh hot water. Cook for about 15 minutes, until tender but still slightly firm. Be careful not to overcook them.
Drain the lentils well and leave them to cool.
Place the lentils in a large salad bowl and add the sun-dried tomatoes, cherry tomatoes, spring onions, roasted Florina peppers, dill, and parsley.
Drain a few slices of pickled beetroot from their marinade and add them to the salad.
Place all the dressing ingredients in a blender and blend until smooth and well combined.
Pour the dressing over the salad and toss well to coat all the ingredients.
Sprinkle with the flaked almonds and give everything one final gentle toss.
Serve the lentil salad with warm, crusty bread.
Recipe Tips
For the best flavor, prepare the pickled beetroot a few hours ahead, or even the day before. The extra time allows the beetroot to absorb the sweet-and-tangy pickling liquid and makes the salad even more flavorful.
