Beetroot Salad

by David Frenkiel

Beetroot Salad

Simple, yet so tasty. An easy and accessible chunk hack to jazz up your lunch-time.

Main salad

  • 500 g beetroots
  • 1 red onion
  • 2 tbsp olive oil
  • 200 g cooked black or green lentils
  • Two handfuls mâche lettuce (or baby spinach)
  • 50 ml pistachios, chopped
  • 100 ml pomegranate seeds


  • 3-4 slices pickled jalapeño
  • 2 large handfuls fresh parsley and dill
  • 1 lemon, juice
  • 4 tbsp olive oil
  • 1 tsp maple syrup
  • salt

• Set the oven to 200°C.

• Peel the beetroots and the onion and cut the beetroot in small chunks and the onion in large wedges.

• Place in a tray and drizzle with olive oil and salt. Bake for 35-40 minutes or until the beetroot is soft and charred.

• Meanwhile make the dressing by chopping the jalapeño and the herbs and adding them to a small bowl along with lemon juice, oil and salt. Stir together and set aside.

• Place the lentils on a serving platter and toss with half the dressing. Place the warm beetroot and onion on top of the lentils and add the lettuce. Break large pieces of chunk and tuck in between the beetroot. Drizzle with the remaining dressing and finish with a scattering of pistachios and pomegranate seeds.


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