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Lentils, beetroot Fusilli salad with spinach and feta cheese

Preparation time

Cooking time

Quantity

Level of complexity

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10 minutes

15 minutes

6 portions

Beginners

About the recipe

Looking for a different and delicious way to cook with beets? Look no further, because this Lentil and Beet Spinach Feta and Walnut Sauce Salad is the perfect healthy comfort food dinner. Grated beets are cooked with lots of onion, garlic, and sweet and sour balsamic vinegar, then tossed with a creamy feta and walnut sauce.

Products:

  • 400 gr. Fusili Mrs.Apettini

For the feta and walnut sauce:

  • 3 tbsp. Extra Virgin Olive Oil

  • 2 cloves finely chopped garlic

  • 100 g toasted walnuts

  • 50 g feta cheese

  • 1 tbsp lemon zest and juice

  • 1 tbsp honey

  • 1 tsp Dijon mustard.


    For the beets and lentils:

  • 3 tbsp Extra Virgin Olive Oil

  • 1 pc. a medium head of onion

  • 2 cloves of garlic

  • 1 tbsp sea salt

  • 1/2 tsp black pepper

  • 1 tbsp dill,

  • 200 g grated beets

  • 4 tbsp baby spinach

  • 1 tbsp balsamic vinegar

  • 200 g cooked lentils


Method of preparation:

For the feta and walnut sauce you will need extra virgin olive oil, garlic, toasted walnuts, feta, lemon zest and juice, honey and Dijon mustard:

  1. Heat the oil in a small saucepan over medium heat.

  2. Add the finely chopped garlic and cook until nicely golden and fragrant, stirring occasionally.

  3. Place the toasted walnuts, feta, lemon zest and juice, honey, Dijon mustard, and cooked garlic in a blender. Blend until smooth and pour into a glass container or jar until ready to use.


For the beetroot and lentil sauce:

  1. Heat the oil in a frying pan over medium heat.

  2. Add the onion, garlic, and a large pinch of sea salt. Cook, stirring occasionally, for five minutes.

  3. Then add some freshly ground black pepper, the chopped dill and the grated beets. Cook until the beets and fennel are tender to your liking, about 10 minutes.

  4. Finally, add the balsamic vinegar and the cooked lentils. Cook for a few more minutes so that some of the liquid from the balsamic vinegar evaporates.


Final arrangement and serving:

  1. Cook pasta according to package directions. Drain and reserve 1 cup of the cooking water. Return pasta to pot and add beet-lentil mixture, feta-walnut sauce, and ½ cup of the reserved cooking water. Stir to combine. Add remaining reserved water, if desired.

  2. Serve garnished with fresh baby spinach or other fresh, green herbs!


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