Beetroot and Lentil Salad and Other Great Things to Do with Beetroot

Beetroot is the most colorful, sweet, earthy and versatile root vegetable around.  This lentil and roast beetroot salad is topped with the most delicious spiced vinaigrette, which can be used on vegetables, salad or  to spice up a coleslaw.  The beetroot is roasted with balsamic vinegar and added to the lentils soaked in the spiced vinaigrette.   This can be eaten alone as a vegetarian meal or great with a beautiful piece of salmon or trout.

Beetroot has been linked with better stamina, it improves the blood flow and lowers blood pressure. So its got a lot going for it apart from its good looks. It contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fiber. You cant go wrong with this baby, so eat lots of it for glowing health.

Here are my favorite beetroot recipes on the net.

{beetroot chips –  appledrane.blogspot.com / beetroot hummus - iamafeeder.net /beetroot and cacoa nib smoothie - trendland.com /chocolate and beetroot cake –  thegorgeousgourmet.co.za / chocolate beetroot marmalade cake - ledelicieux.com / spiced beetroot soup - foodblogandthedog.wordpress.com / beetroot somosas - foodandtravel.com / spiced beetroot relish - notquitenigella.com }

Beetroot and Lentil Salad   Author: Ev @ shadesofcinnamon.com Cuisine: Healthy, salad Serves: 6 Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Print   Ingredients

• 6 large beetroot
• 1 handful of thyme on the stalks
• Ground Salt and Black Pepper
• 10 Tablespoons balsamic vinegar
• 6 Tablespoons olive oil
• 2 cups lentils
• 4 cups water
• Bunch of fresh herbs of dill or fennel, parsley and thyme.

Instructions

1. Preheat the oven to 200ºC.
2. Scrub the beetroot and if large , cut into quarters, If small bake whole.
3. Cut a piece of heavy duty foil large enough to form a parcel to bake in.
4. Place beetroot on the foil and add a handful of thyme on the stalks, which can be removed once cooked.
5. Season with ground salt and black pepper.
6. Add the balsamic vinegar and olive oil, and seal the foil like a parcel.
7. Bake in oven for 30 minutes and keep sealed until ready to serve.
8. While the beetroot is cooking put the lentils in a pot and boil for 15-20 minutes.
9. Do not add salt as it toughens the skin of the lentils .
10. The lentils should be firm and crunchy, so don’t overcook them.
11. Just before serving toss the lentils in the vinaigrette dressing.
12. Chop up handfuls of fresh herbs of dill/fennel , parsley and thyme, and toss into the lentils.
13. Plate the salad with the lentils in the middle of the plate and gently place 4 beetroot quarters to the side of the lentils.

3.2.2124 Spiced Vinaigrette Dressing   Author: Ev @ shadesofcinnamon.com Recipe type: healthy, vegetarian Serves: 6 Prep time: 10 mins Total time: 10 mins Print   Ingredients

• ⅓ cup extra virgin olive oil
• ¼ cup white vinegar
• ¼ tsp ground cinnamon
• 2 teaspoons mixed spice
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ tsp salt
• ½ tsp pepper
• 3 teaspoons sugar

Instructions

1. Pour oil and vinegar into a bottle with a good seal lid.
2. Add all the spices and sugar and shake to combine.
3. Serve over salads , vegetables or fish.

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