Beetroot and lentil salad with tahini
Bold and earthy flavours in a salad that can be eaten on its own or with fish or chicken.
Beetroots are brilliant. Originally cultivated for their leaves, which you can use the way you do spinach, it was only later people discovered the best part: The root. Its earthy flavour, with a slight sweetness and a deep intensity matched only by its colour, is worth celebrating.
In my view, beetroots work best in one of two ways. With bold flavours bringing a strong contrast, like vinegar, herbs or citrus. Or with earthy ingrediens that complement the beetroot’s flavour.
Here, I’ve gone for the latter.
Lentils and tahini are commonly combined in places like Palestine, and they work a treat with the beets. As you’ll be using the tahini raw – i.e. not blended to a sauce with other ingredients – it’s particularly important to use a good quality one. If you haven’t had a good one, you may be surprised to learn that tahini isn’t supposed to be bitter.
A good tahini should taste good straight out of the jar, and shouldn’t feel too dry or claggy in the mouth. Arab brands are usually the safest option, whereas Western brands are all too often bitter or have an unpleasant mouthfeel. Try different brands until you find one available near you that you like.
I can eat this on its own for lunch with a nice piece of bread alongside, but it’s also great with fish, chicken or as part of a shared meal with multiple dishes. Hope you’ll enjoy making it as much as I do!
Vidar 🧿
Beetroot and lentil salad with tahini
Side dish or lunch | Middle Eastern inspired | 1 hour 30 minutes | Serves 4–8