Copyright Brett Stevens
Good hunter gatherers use as much of the plant or beast as they can. In this recipe we use the beetroot leaves as well as the bulb to make this tasty salad. The leaves, like all leafy greens are abundant in nutrients.
If you have a pressure cooker, beetroot can be quickly cooked in about 15 minutes and holds it's moisture and flavour beautifully.
Preheat the oven to 180 C
Place the beetroot in an ovenproof dish with 1/2 cup water,and cracked black pepper. Cover and cook for about 45 minutes or until tender when pierced with a sharp knife.
When cool enough to handle, peel the skin off the beetroot and cut into quarters.
Meanwhile, boil the lentils for 20 minutes until tender. Drain and toss through the chilli.
Mix together the macadamia oil, vinegar, mustard and seasoning and toss 1/2 of the mixture through the lentils.
Arrange the greens on a plate with the dressed lentils, beetroot and basil leaves.
Drizzle the remaining dressing over the salad then crumble the feta over the top.
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||45 mins|
|Ready in:||55 mins|
|Dinner, Lunch, Salad, Side Dish|
|Nutritional Information - Per Serve|
|Saturated Fat||5 g|
|Total Carbohydrate||19 g|
|Total Protein||19 g|
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