Lentil, Beetroot & Orange Salad

Name: Lentil, Beetroot & Orange Salad
Yield: 4 main-course salads
Ingredients: 180 g Dry green lentils; 600 ml Water; 500 g Beetroot, scrubbed; 200 g Orange segments; 80 g Rocket; 30 g Walnuts; 120 ml Citrus & Dijon Vinaigrette; 15 ml Olive oil; 2 g Salt

Tender lentils, roast beetroot and orange with rocket and toasted walnuts.

Lentil, Beetroot & Orange Salad prepared as described in the recipe

Tender lentils, roast beetroot and orange with rocket and toasted walnuts.

Written for 4 main-course salads

Cook this

Ingredients

Serves

Dry green lentils180 g
Water600 ml
Beetroot, scrubbed500 g
Orange segments200 g
Rocket80 g
Walnuts30 g
Citrus & Dijon Vinaigrette120 ml
Olive oil15 ml
Salt2 g

Method

Wrap beetroot with oil and salt and roast at 190°C for 45 to 70 minutes until tender. Cool, peel and cut into wedges.
Simmer lentils in water for 25 to 30 minutes until tender but intact; drain and cool.
Toast walnuts for 6 minutes at 170°C. Dress lentils and beetroot with most of the vinaigrette.
Fold in orange and rocket at service, then scatter walnuts and the remaining dressing.

Chef’s notes

Earthy lentils and beetroot balanced with citrus, rather than a sweet glaze.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Mustard. Tree nuts.

Vegan

Last refined · October 2026