Black Caviar Lentils, Walnut and Beet Salad

 

Black Caviar Lentils, Walnut, and Beet Salad

This generous salad would be perfect for a potluck or a laid-back dinner with friends. According to Rosie Kellett: "It’s one of those salads that is almost better the next day, once the dressing has really had a chance to sink in, so fear not if you have leftovers, they are
tomorrow’s lunch. "Rancho Gordo" is an online retailer as well as sold in many grocery stores. Their products are heirloom and of the highest quality and a favorite of mine!

Ingredients:
1½ cups walnuts
¼ cup olive oil, plus extra for drizzling
sea salt
2¼ lbs cooked beets, roughly chopped
2 cups cooked Rancho Gordo Black Caviar Lentils
1 banana shallot, thinly sliced
5 oz feta, cubed
a bunch of flat-leaf parsley, roughly chopped
zest and juice of 2 lemons
1 tbsp white wine vinegar
black pepper
flatbreads (or sourdough), for serving
Directions:
Preheat the oven to 400°F.

Roast the walnuts in the oven until fragrant and starting to color, between 8 and 10 minutes. Drizzle with a little olive oil and sprinkle with a pinch of sea salt, then toss to combine. Set the walnuts to one side to cool.

1. In a large bowl, combine the beets, lentils, shallot, three-quarters of the feta, the parsley, lemon zest and juice, vinegar, and a good drizzle of the remaining olive oil. Toss until well combined.
2. 
   
3. Pile the mixture onto a large platter, scatter with the walnuts, crumble the rest of the feta over the top, and give it one last drizzle of olive oil and a good grind of black pepper.
4. 
   
5. Serve with warm flatbreads or toasted sourdough. 
6. Serves 4 as a main or 6 as a side