Salt Baked Beetroot, Carrot and Lentil Salad

It’s January – time to pull yourself away from the Quality Street tin and back to civilisation (it’s hard – I’m with you!). This recipe is an easy step. It’s a winter warmer that feels unbelievably satisfying but will hopefully steer us into a touch more healthy direction! It is also very seasonal which is definitely a good thing in my book. Enjoy!

Salt Baked Beetroot, Carrot and Lentil Salad 

Serves 4
Prep time 25 minutes


Photo by Jamie Orlando Smith

Cook time 1.5 hours

600g Beetroot
400g Fine Salt
3 Egg Whites

2 tbsp Olive Oil
50g Hazelnuts, toasted and chopped
200g Puy Lentils, soaked and drained
50g Feta, crumbled
150g Baby Carrots, peeled
50g Natural Yoghurt
25g Dill, chopped

Preheat the oven to 180c/160fan. In a bowl, combine the salt and egg whites and mix until well combined. Trim and rinse the beetroots and place in a snug roasting tin. Pour over the salt mixture, making sure to coat the beetroot as much as possible. The better they are sealed in the salt, the better they steam.

Once fully coated, place in the oven and cook for 1 hour until the salt crust is golden.


Photo by Jamie Orlando Smith

Remove from the oven and allow to cool for 5-10 minutes. Meanwhile, bring a pan of water to the boil and cook your puy lentils according to the packet instructions. Don’t add any salt until the lentils are cooked, adding it before will make them tough. Keeping the oven on, toss the baby carrots in 1 tbsp of olive oil, season and roast for 10 minutes until just cooked and golden (you want to keep them a little al dente).

Being careful and using a teaspoon, break into the beetroots. The salt coverings should release quite easily from the top of the beetroots and they can be picked out. Rub the hot beetroots with kitchen roll to remove the skins and set aside.

Once the lentils are cooked, drain them, add plenty of seasoning and the other tbsp of olive oil. Quarter or eighth (depending on size) the beetroots and add into the lentils with the baby carrots and feta.

Divide onto plates and top with the chopped hazelnuts. Combine the yoghurt and dill with a little seasoning and drizzle over. Serve immediately whilst warm.


Photo by Jamie Orlando Smith

4 thoughts on “Salt Baked Beetroot, Carrot and Lentil Salad

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