It has been said many times that in order to stay healthy you should eat colour – lots of it. This easy salad is a great way to get a vitamin hit with maximum taste. Not only is it the prettiest plateful for your summer or autumn table, it also packs a punch with the harissa annointed vegetables and these, combined with the cooling minty dressing are seriously delicious. Serve it on it’s own, the veg warm from the oven or as a hearty but healthy side with grilled chicken or lamb. It makes a great starter or pack it into a tortilla wrap or pitta if you want lunch on the go.
The puy lentils could be left out but they add a lovely bite and make the whole thing a little more substantial. Add as many or as few as you like. The walnuts add a wonderful earthy crunch but you could just use pine nuts instead if you prefer. Add a tablespoon or two of tahini to the yoghurt dressing for a suggestion of sesame. This is a salad that you can play around with and make your own. Mint, yoghurt, harissa, root veg – it’s a marriage made in culinary heaven.
Use whatever beetroot you can find – the classic dark red are easily available in every supermarket but golden beetroot would work well here in combination with the red. Buy the smaller, more tender bulbs if you can.
Serves 4 for lunch, 6 as a starter250g small carrots (e.g. chantenay)
Four beetroot (or eight very small)
1 dessertspoon of harissa paste
1 tablespoon extra-virgin olive oil
A little lemon juice
Salt and pepper
1 tsp. fennel, toasted and crushed
50g toasted chopped walnuts
4 tablespoons cooked puy lentils, tossed in a little oil and lemon juice
Handful of fresh mint
Four tablespoons natural yoghurt
Pre-heat the oven to 220c (200c fan oven)
Cut the carrots into small lengths. Peel the beetroot and cut into small chunks.
Take a shallow roasting tin. Mix the harissa, oil, lemon juice and honey. Toss through the beetroot and carrot and turn into the roasting tin. Add seasoning and roast for 30 – 40 minutes until well roasted.
Remove from the oven. Allow to cool a bit for a few minutes. Toss into a bowl and mix with the lentils, walnuts and rocket. Check the seasoning.
Mix the yoghurt with lots of mint and lemon juice. Season to taste.
Pile onto plates and drizzle over the minted yoghurt or serve that separately.