Description
A quick & easy warm beet, lentil, and kale salad with harissa yogurt and walnuts. A balanced meal you can also prep ahead and assemble in minutes all week.
Ingredients
Equipment:
- Large frying pan or skillet (with lid if you have one)
- Cutting board and knife
- Small bowl (for the harissa yogurt)
- Measuring cups/spoons or kitchen scales
- Spoon or spatula (for stirring)
For the salad:
- 2 tablespoons olive oil, plus extra for finishing
- 8.81 ounces / 250g cooked beets (beetroots),* drained and cut into quarters
- 1½ cups / 240g cooked lentils,* (beluga, brown, green, or French (Puy) lentils will work)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 4 cups kale, washed, removed from stems, and chopped
- 2-3 tablespoons fresh lemon juice
For the harissa yogurt:
- 1 ½ cups / 350g plain unsweetened dairy-free yogurt* (I used Coyo natural)
- 3 teaspoons harissa paste (adjust to your preference)
- ½ teaspoon salt
To finish:
- ¼ cup / 30g walnuts, chopped (optionally toast them)
- Cilantro / coriander, to finish (optional)
Instructions
- Dry the beets first: Warm a large frying pan or skillet over medium heat. Add the cooked beetroot (250g) to the dry pan and cook for about 30 seconds to a minute, turning occasionally, so some of the moisture evaporates.
- Add oil and brown: Add the olive oil (2 tablespoons) and cook for another 2–3 minutes, turning occasionally, until the beets are glossy and starting to take on a little color.
- Add lentils and spices: Add the cooked lentils (1½ cups), cumin (1 teaspoon), ground coriander (½ teaspoon), garlic powder (½ teaspoon), and salt (1 teaspoon). Stir well and cook for 2–3 minutes, until the spices smell fragrant and everything is warmed through.
- Wilt the kale: Add the chopped kale (4 cups) and toss for 2-3 minutes, until wilted. If you have a lid for the pan, place it on top to trap heat and moisture. It will wilt the kale faster.
- Finish with lemon: Turn off the heat and stir through the lemon juice (2–3 tablespoons).
- Mix the harissa yoghurt: In a small bowl, stir together the yoghurt (1½ cups), harissa paste (3 teaspoons), and the remaining salt (½ teaspoon). Taste and adjust harissa to your heat preference.
- Assemble and serve: Spoon the harissa yoghurt onto two plates and swoosh it out with the back of a spoon. Pile the warm lentil, beetroot, and kale mixture on top of each plate. Finish with the walnuts (¼ cup), optional herbs, and a drizzle of extra olive oil.
Notes
Beets: Beets that are precooked in vacuum-sealed bags are super convenient. You can find them in the produce section in most supermarkets. You can boil your own beets, peel them, and cut them into smaller wedges.
Lentils: You can use canned lentils, but I find that they can be mushy. Most lentils can be used in this dish.
Yogurt: Use a plain, unsweetened yogurt. I like Coyo as it takes on other flavors really well, and doesn’t have an overpowering coconut taste.
