Behind every great salad, there’s an even better dressing. Don’t get me wrong – the actual salad is hugely important too, providing the nutrients and sustaining goodness to give you that ‘I just had an excellent salad’ feeling. The dressing in this case however, is the star. The thread that ties the ingredients together, highlighting their deliciousness even further. Also, the nutritional benefits in this golden, layered liquid are another feather in it’s cap.
A combination of some gorgeous olive oil and silky ghee give the dressing an almost caramel flavour. The olive oil lends us the benefit of its omega 3 essential fatty acids, whilst the ghee (clarified butter) adds some lovely fat soluble vitamins such as vitamins A, D and E, along with vitamin K2 which helps our bodies absorb the calcium from the greens. I could say a lot more about ghee, but that is a whole other post 🙂 The apple cider vinegar primes the digestive secretions, getting them ready to go to work on breaking down the food you’re about to give them, and the sea salt brings everything together.
This recipe will make around 1/2 cup, so you should have some leftover to keep in a jar in the fridge – just bring it back to room temperature before using again. Also, the beauty of this salad is that you can sub in other things that you have on hand – swap out the beetroot for a different roast veggie, or the lentils for chickpeas, or the sprouts for your favourite leafy green.
Roasted Beetroot and Lentil Salad with Ghee and Olive Oil Dressing
1 beetroot, or left over roasted beetroot
1/4 cup lentils, or any leftover legumes
1 cup pea sprouts, or your favourite leafy green
50g goat’s cheese, roughly broken into pieces
1/4 cup walnuts, chopped
For the dressing:
1 tbsp finely diced onion or spring onion
1 tbsp apple cider vinegar
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp ghee
2 pinches of sea salt, or to taste
Slice the gnarly bits from your beetroot, cut in half and pop into an oven safe dish with a little water in the bottom. Cover with a lid and bake at 200 degrees C for 30-40 minutes, or until cooked to your liking. I like my beetroot to retain a bit of ‘bite’, so tend to undercook it just a little.
Meanwhile, pop the lentils into a saucepan and simmer for 15-20 minutes, until tender. Rinse well and drain.
Combine the onion and vinegar for the dressing in a cup or jar and allow to sit for 10 minutes.
Once the beetroot is cooked, remove from the oven and allow to cool enough for you to handle it. Peel the skin off and chop into bite sized pieces.
Combine the sprouts/greens, beetroot, lentils, goat’s cheese and walnuts in a bowl.
Add the oil, ghee and salt to the dressing and mix well. Taste and add a little extra salt or vinegar if needed.
Drizzle over your salad and enjoy!