Golden Beet Lentil Salad with Ginger

Ingredients

Estimated total cost: €3.59 · €0.60/serving

• Coarse sea salt and freshly cracked black peppercorns (season to taste for a burst of flavor)Est. price €0.02–€0.08
• 1 tablespoon plus 1 teaspoon premium extra-virgin olive oil (drizzle over dish just before serving)Est. price €0.35–€0.85
• 2 tablespoons red-wine vinegar (use aged vinegar for a richer taste)Est. price €0.15–€0.40
• 1/4 crimson onion, finely diced (soak in cold water to mellow the sharp flavor)Est. price €0.08–€0.12
• 1/2 cup pure spring water (use filtered water for the best flavor)Est. price €0.01–€0.05
• 6 delicate slices of peeled fresh ginger, plus 1 teaspoon finely grated (infuse ginger slices in water for a subtle flavor)Est. price €0.30–€0.70
• 2 teaspoons golden honey (warm honey slightly for easy drizzling)Est. price €0.25–€0.60
• 1 1/2 teaspoons toasted coriander seeds, finely ground (toast seeds in a dry pan for maximum flavor)Est. price €0.10–€0.25
• 1 pound (about 6) luscious golden or ruby beets, trimmed (roast whole beets for easier peeling)Est. price €1.50–€3.00
• 3/4 cup (6 ounces) petite lentils, such as French green or black beluga (rinse lentils before cooking)Est. price €0.60–€1.20

Steps

1. 1

   Start by arranging the beets in a baking dish along with water and a pinch of salt. Cover the dish first with parchment paper, then foil. Bake this mixture until the beets are easily pierced with a sharp knife, which should take around 45 to 55 minutes. Allow the beets to cool slightly before handling them. Use a paper towel to remove the skins, then cut the beets into quarters and transfer them to a small bowl. Mix in one teaspoon of oil until well coated.

2. 2

   In a saucepan, add lentils and sliced ginger, then cover with water by 2 inches. Allow the mixture to come to a boil before reducing the heat to simmer gently. Stir occasionally and cook until the lentils are tender, approximately 20 minutes. Drain the mixture and remove the ginger. Transfer the cooked lentils to a large bowl and mix in 1/2 teaspoon of salt.

3. 3

   Grate the ginger and mix it with chopped onion, vinegar, honey, and 1/4 teaspoon of salt. Allow the mixture to sit for 15 minutes. Add in the ground coriander along with 1 tablespoon of oil and whisk everything together. Pour this dressing over the lentils and mix well until they are coated evenly. Season with pepper to taste. Stir in the chopped mint and cilantro. Place beet wedges on top of the lentil mixture for presentation. Garnish with herb leaves before serving promptly.

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• Cultural note

  Lentils are a staple ingredient in many cuisines around the world, including Indian, Mediterranean, and Middle Eastern. The use of ginger in this salad adds a touch of Asian influence, while the combination of flavors reflects a modern fusion of global culinary traditions.

• Seasonal note

  Golden beets are typically in season during late summer to fall, making this salad ideal for those months. Lentils are available year-round and make for a hearty dish in colder seasons.

• Health note

  This Golden Beet Lentil Salad is a nutritious option, providing a good source of protein, fiber, and essential vitamins. The salad is low in saturated fat and cholesterol, making it heart-healthy. Additionally, the dish is rich in antioxidants from ingredients like beets, ginger, and fresh herbs.