Green Lentil & Yellow Beet Salad

Look, we are trying something different today! We created this tasty salad recipe before we left for Mexico, but instead of taking photos of it, we asked one of our favorite food illustrators, Johanna Kindvall, if she could draw it. Yep, we’re breaking new boundaries here with our first guest illustrator! The drawings of course turned out amazing, and hopefully they entice you to try this salad just like any photo would.

Johanna K is a designer who works with illustrations and architecture. She is based in south Sweden and New York City. On Kokblog she shares her funny, minimalistic and unique food illustrations (or diagrams, as she calls them). If you haven’t already seen her work you should head over to Kokblog or check out her shop!

Moving on to the salad. A few months back we posted a Millet & Pumpkin Salad that got lots of positive feedback from both blog readers and our own family. It seems like many of you are looking for that kind of satisfying and flavorful salads. So here is another one. It is basically a green lentil salad with some deliciously roasted root slices and one of our favorite dressings. We have used yellow beets, but regular purple/red beets would work just as good. Actually, most roots (turnip/parsnip/rootabaga) would be a good addition/replacement in this salad.

Green Lentil & Yellow Beet Salad
Serves 4

If you are vegan you can leave out the cheese and replace the honey with maple syrup.

2 lbs (1 kg) yellow or purple beetroots (with top greens if in season, or a large handful fresh spinach)
2 tbsp olive oil, to drizzle
sea salt and black pepper
1,5 cups (400 ml) raw green lentils
1 small onion, very thinly sliced
10 unsulphured dried apricots, coarsely chopped
1 cup (200 g) soft sheep’s cheese, crumbled
1 large handful pea sprouts or sprouts of choice

Sweet Lemon & Poppyseed Dressing
4 tbsp cold-pressed olive oil
1/2 lemon, juice
1 tbsp dijon mustard
1 tbsp honey
2 tbsp poppyseeds
1 pinch sea salt

Preheat the oven to 400°F (200°C).

Scrub and trim the beets (rinse the top greens and set aside). Cut into 1/3 inch (1 cm) slices and place them on a baking tray. Drizzle with olive oil, salt and pepper. Roast in the oven for 20-30 minutes or until tender and edges are slightly crispy.

Meanwhile, cook the lentils: Rinse them in water then place in a sauce pan. Cover with 3 cups cold water and bring to a boil. Lower the heat, add a pinch of sea salt and gently simmer for 15-20 minutes or until tender. Set aside to cool.

Start preparing the dressing: Combine all ingredients in a bowl and whisk vigorously with a fork until smooth. Taste and adjust seasoning.

Place lentils, beets, onions and dried apricots and coarsely chopped beet greens (or fresh spinach) in a large serving bowl, drizzle with dressing and give it a good stir. Serve with crumbled sheep’s cheese and sprouts on top.

Illustrations by: Johanna Kindvall