Name: Spicy Lentils and Beetroot/Beets Salad
Total time: 55 min
Yield: Serves: 4 as a side
Cuisine: United Kingdom
Ingredients: 2 tablespoons peanut butter; 2 teaspoons tamari; 2 tablespoons sesame seeds; salt and pepper; 1 tablespoon olive oil; 2.5 cm/1 in piece of root ginger, peeled and grated; ½ teaspoon cayenne pepper; 2 tablespoons water; a handful of chopped chives; a large handful of rocket/arugula; 1 tablespoon red balsamic vinegar; 2 teaspoons lemon juice; ½ teaspoon agave nectar; 2 teaspoons agave syrup; 1 large red chilli, finely chopped (leave the seeds in if you want it extra spicy); 3 garlic cloves, finely chopped; olive oil; 500 g/1 lb 2 oz beetroots/beets (about 6), thinly sliced; 1 x 400 g/14 oz can of green lentils, drained and rinsed

Preparation info

Serves:
4
as a side

Difficulty
Easy
Ready in
55 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

“Beetroot is the colour of your blood; blood will always connect you to your ancestors; when you connect with your blood, you will remember all who walked before you and all that they fought for, for the life you live now. This is how you remember the power that exists within you.”

After years in the jungle, it took some time to settle back in London. For a while, I felt like I didn’t fit here or there. Lost between worlds. Yet I would remember my then mother-in-law Elba’s wise word