Spicy Lentils and Beetroot/Beets Salad

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

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

Ingredients

Europe
United Kingdom
Side dish
Gluten-free
Spicy
Mediterranean
London
Vegan
Winter

Ingredients

Method