Beet, Black Lentil, Feta & Walnut Salad
This generous salad from Rosie Kellett's new cookbook, In for Dinner (available August 19th) would be perfect for a potluck or a laid-back dinner with friends. According to Rosie: "It’s one of...
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Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 1½ cups walnuts
- ¼ cup olive oil, plus extra for drizzling
- sea salt
- 2¼ lb 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
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