In my family, we usually all pitch in and bring a dish to share at family gatherings. Usually the person hosting makes the main dish and we all bring sides to accompany it. Over the weekend, we had a very special lunch to celebrate the engagement of my Sister A and her very lucky fiance M. I thought about what to make, and decided to give myself a challenge: to create something using only the ingredients I had in the fridge.
So much food is wasted here in Australia, when all it takes is a bit of imagination to spare perfectly good ingredients ending up in the trash. I came up with this yummy salad of beetroot and lentils – perfect for this cold weather – that was inspired by a traditional Scandinavian dish I often make at Christmas time. It turned out so well I decided to share it with you today. I only had dry dill on hand unfortunetly, but if you have the chance use fresh.
450g canned whole baby beetroot
1 green apple
1/2 red onion
2 x 400g tins of lentils
3 tbsp oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 bunch fresh dill
1/4 cup light sour cream
salt and pepper
- Drain the beetroot and cut into bite-sized wedges. Place in a bowl and drizzle with 1 tbsp olive oil and 1 tbsp vinegar. Add 1 tbsp finely chopped fresh dill and toss well. Set aside.
- Peel and cut the apple into thin batons. Finely dice the onion and place with the apple in another large bowl. Add the lentils with 2 tbsp olive oil, mustard, 1 tbsp vinegar and 2 tbsp finely chopped fresh dill. Season to taste and toss well.
- In a serving bowl, alternate layers of the beetroot and lentils. Top with dollops of sour cream and more chopped fresh dill.