Lisa’s Veg Patch Beet & Lentil Salad
My sister has recently moved house and her garden is like a cross between the secret garden and Narnia. Tucked away at the back behind the fully heated summerhouse (I know right!) is her new vegetable patch. She’s had a lot of success in her first foray into growing her own (despite my parents’ jokes that they come secretly at night and plant fully-grown veg from Tesco’s for her to pick).
Her late Summer veg have included beetroot and tomatoes of all shapes, sizes and colours as well as fresh green beans. She brought me a fresh batch the other day and told me how she liked to enjoy them cooked simply with a warm dressing of mustard and lemon. I adapted the recipe adding dill and lentils for some healthy plant proteins to create ‘Lisa’s Veg Patch Salad’.
Veg Patch Haul!
My sister gave me fresh beetroot, green beans and some mixed, sweet tomatoes. I added some dill, lentils and a spring onion.
This salad is great with a few fresh cress shoots and crushed hazelnuts on top. If you’re not vegan it also goes well with halloumi or goat’s cheese.
Let me know if you give this recipe a go. You can also use pre-cooked beetroots instead of fresh and it’s super quick. Adapt the recipe and add any other veg you’ve picked from your garden too 🙂
More beetroot action here – Kale, Orange & Beetroot Salad With Spiced Halloumi Fries and Butternut Squash, Spinach & Pine Nut Tacos With Spicy Beetroot Relish
More vegan salads here – Thai Satay Salad With New Potatoes, Asparagus & Spring Greens (v) and Simple Pickled Radish & Perfect For Summer (v)
- 3 or 4 betroots
- 1 large can green lentils (cooked)
- Handful mixed tomatoes
- Handful green beans
- 1 spring onion
- Small bunch dill
- 2 small cloves crushed garlic
- 2 tbsp. extra virgin olive oil
- 2 tbsp white wine vinegar or lemon juice
- ½ tbsp. maple syrup
- Salt and pepper
- 1 tbsp. wholegrain mustard
- Optional Toppings
- Crushed hazelnuts
- Fresh cress or shoots
- If you're using fresh beetroot, wrap them in foil and put into the oven at 180 C for about 30-40 minutes or until soft when pierced with a knife
- If you're using pre-cooked slice and add to the pan at the same stage at the tomatoes to heat through
- Let the beets cool a little and then remove the skins with your hands (when cooked they should come away easily) and chop the beets into wedges
- Meanwhile heat a pan of salted water and add the lentils and chopped green beans for 3 or 4 minutes until warmed through, then drain
- Make the dressing by combining all the ingredients in a large bowl
- Heat a large frying pan on a medium heat and flash fry the tomatoes and spring onion for 2 minutes
- Combine everything with the dressing and serve with optional fresh cress and hazelnuts
*This healthy recipe is low carb and high protein
* Nutritional info is without optional nuts but they do add some healthy fats and extra protein
* this meal is a good source of plant based protein, vitamin A, K, fibre and manganese.