A filling, delicious and healthy warm lentil salad with golden beets, green peas, feta, basil and a orange mustard dressing.
There are a few places in Sydney that make my weekends delightful. I look forward to them all week. One among them are the farmer’s markets. In the few years that I have lived here I have attempted to visit a different one each time and found myself drawn more and more to them. How inspiring is it to cook with fresh local produce directly from the people who grow them and hear their amazing stories! I find it difficult to go on weekdays (though given a choice that is where I would like to do all my fresh produce shopping from) but Saturdays are market days for me. I like to eat breakfast at the markets. My meal planning for the week is kind of sorted out too with all the delicious things I bring back. One such place that I am totally in love with is the Everleigh market located in the city centre on Saturdays. It takes me a little while to get there but it is so worth it. I return with bagfuls of colourful fruits and vegetables, cheese, delicious brownies/slices, micro-herbs, fresh flowers, tea…basically as much as a girl can hold with two hands.
Last Saturday I bought heirloom, tomatoes, golden beetoot, green and purple basil and the juiciest strawberries I have tasted. When the vegetables are themselves so delicious, there isn’t much that needs to be done. With the beetroot, I made this lentil salad which makes a healthy and filling side or even a light lunch. I roasted the beetroot in the oven and used canned lentils and frozen peas to go with it so it came together quickly. The dressing is a orange mustard dressing that really complements the flavours of the sweet beetroot and earthy lentils. Feta is a must-have in my house and so is garlic infused extra-virgin olive oil. I tend to use them a lot in my cooking which you might have guessed by now. You can make this with regular beetroot as well. You can add nuts, substitute feta with ricotta or buffalo mozzarella.
Warm Lentil Salad with Golden Beets and Green Peas
Serves 4
4 nos. golden beetroot, trimmed
1 can (400 g) brown lentils, drained and rinsed
1/2 cup frozen (or fresh) peas, thawed (If using fresh, cook to your liking first)
15 g feta, crumbled
1/2 cup fresh basil, to garnish
For the dressing
1/2 cup freshly squeezed orange juice
2 tbsp dijon mustard
1/4 cup extra-virgin olive oil (I use garlic infused oil. You could also chop 2 cloves of garlic and add to the dressing if using regular extra-virgin oilve oil)
salt and pepper, to taste
Preheat oven to 200 degrees C. (180 degreec C fan-forced ). Wrap each beetroot in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside to cool. Remove and discard foil. Peel the skin off. Cut into wedges.
Place the beetroot, lentils and peas in a large bowl.
On low heat, bring the orange juice, mustard, olive oil, salt and pepper to a slight boil. Remove from heat and pour over the bowl of beetroot. Toss to combine. Add the feta and fresh basil and toss gently. Serve warm.
Liz @ Floating Kitchen says
What a gorgeous looking salad! When I lived in a bigger city, I loved being able to check out a different farmers market almost everyday (each neighborhood had their own). It’s so dreamy to walk among all the local produce!
Maureen | Orgasmic Chef says
I haven’t had breakfast at the market in ages. What a good reminder because I used to go to Noosa for a great breakfast and wonderful fresh squeezed juices. Your beetroot, lentil and pea salad would be a real treat and I’ll see if I can put it together for Christmas lunch.
Bhavna says
Sonali can your pictures get any better than this? I love coming to your blog it is a visual treat 🙂
Millie l Add A Little says
This salad looks incredible! I love all the ingredients and the photos are beautiful!
laurasmess says
These photos are AMAZING Sonali, I’ve scrolled up and down a few times and I am just enraptured by the colours, textures and clarity. I haven’t caught up with you for a while but are these taken with a new lens? Amazing!! As for the dish itself, it’s gorgeous… such freshness, colour and nutrition all in one.
Love what you’re doing here Sonali, SUCH a talented woman!!
P.S I was thinking of you and your family with the Sydney siege, hope that all is ok and that it didn’t hit too close to home. Sad times. I’ve been praying constantly xxxx
Sugar et al says
Hey Laura…thanks so much. You are too sweet. Yes, I need to catch up with you too..it’s just been too busy this side. I am using the same lens that I was using since Day 1 of blogging. I’ve started to use my tripod (I always had it but was too lazy to use it) and more importantly have started to get a hang of the manual settings on my camera. Also, learning to read the ‘light’ in my home a little better. It’s all so interesting and of course effective but you know how it is…we bloggers learn it on the job while multitasking different activities.
Glad that the horrific incident is over but it’s so tragic for the people affected and their families.
Really awesome to hear from you. Shall be visiting my favourite ‘mess’ soon.
The Blonde Chef says
Farmer’s markets are my favorite! Especially when you find ingredients as beautiful as these! What a gorgeous looking salad!
Evelyne@cheapethniceatz says
Spectacular looking salad and just as tasty I am sure. it would satisfy in our current winter climate too 🙂