There’s something undeniably enchanting about the vibrant hues and earthy flavors of a beetroot salad. When I first incorporated the delightful creaminess of coconut yoghurt into this dish, I knew I was onto something special. Ella Mills’ Creamy Beetroot, Lentil and Yoghurt Salad transforms a simple weekday meal into a feast for the senses.
Picture this: the sizzle of cumin seeds releasing their aromatic essence, mingling with the crispness of garlic and sweet, tender beetroot. The balance of flavors—a touch of zest from the lemon, the warmth of harissa, and the refreshing bite of fresh herbs—makes this salad a standout.
Whether you’re searching for a nutritious lunch or a colorful side dish for a gathering, this recipe strikes the perfect note. It’s quick to whip up and versatile enough to cater to any occasion. Embrace the wholesome goodness of this salad and elevate your dining experience from mundane to magnificent!
Why is Ella Mills’ Creamy Beetroot a must-try?
Unique Combination: This salad marries earthy beetroot with hearty lentils for a nutrient-packed dish.
Creamy Delight: The addition of coconut yoghurt provides a rich, satisfying creaminess.
Flavor Explosion: Each bite delivers a delightful mix of cumin, garlic, and zesty lemon, tantalizing your taste buds.
Quick Prep: Just a few simple steps make this a great option for busy days.
Versatile Serving: Perfect as a standalone meal or paired with toasted pitta for a crowd-pleasing side.
Don’t miss out on elevating your meals with this colorful salad—it’s a fantastic choice for anyone looking to switch up their dining routine!
Ella Mills’ Creamy Beetroot Ingredients
For the Salad
– Olive oil – This adds richness and helps sauté the spices for maximum flavor.
– Cumin seeds – These impart a warm, earthy aroma when toasted, enhancing the salad’s depth.
– Garlic cloves – Adding a fragrant crunch, they pair beautifully with the sweet beetroot.
– Pre-cooked beetroot – Their natural sweetness and vibrant color make the salad visually delightful and nutritious.
– Green lentils – These provide plant-based protein and a hearty texture; feel free to substitute with Puy lentils.
– Coriander – This fresh herb brightens the overall flavor, making every bite refreshing.
– Dill (optional) – If you enjoy its unique taste, it adds a lovely herbaceous note to the salad.
– Lemon zest and juice – The zing of lemon elevates the dish, balancing the earthiness of the beetroot.
For the Dressing
– Coconut yoghurt – This creamy element contrasts wonderfully with the flavors and adds a delightful richness.
– Harissa – A spoonful brings a hint of spice, perfect for those who appreciate a kick in their salad.
– Sea salt and black pepper – Essential for seasoning, these enhance all the flavors within your salad.
To Serve
– Pitta bread – Toasted pitta adds a delightful crunch and is perfect for scooping up every flavorful bite of this delicious beetroot and lentil salad!
How to Make Ella Mills’ Creamy Beetroot, Lentil and Yoghurt Salad
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Heat the Oil: Pour the olive oil into a frying pan over medium heat. Allow it to warm before adding the cumin seeds and garlic. Sauté for about 3–4 minutes until the garlic is fragrant and golden.
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Sauté the Beetroot: Toss in the pre-cooked beetroot wedges next. Fry them until they’re tender and crispy on the edges, stirring occasionally to avoid burning, then transfer everything into a bowl.
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Warm the Lentils: Place the frying pan back on the heat and add in the drained lentils, chopped coriander, and lemon zest (save a bit for garnish). Stir everything together and season to taste. Cook until heated through, about 2–3 minutes.
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Assemble the Salad: On serving plates, spoon the coconut yoghurt and swirl in the harissa for a colorful contrast. Layer with the lentil mixture, followed by the sautéed beetroot, and drizzle over the garlicky cumin oil.
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Garnish and Serve: Finish off with reserved herbs and lemon zest. Serve warm with toasted pitta bread on the side—perfect for scooping!
Optional: Try adding a sprinkle of feta cheese for an extra creamy contrast.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Ella Mills’ Creamy Beetroot
Room Temperature: Best enjoyed fresh, this salad should not be kept at room temperature for more than 2 hours.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the beetroot and lentil mix separate from the coconut yoghurt to maintain texture.
Freezer: While it’s not recommended to freeze the entire salad, you can freeze the beetroot and lentil mixture in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat the beetroot and lentil mix in a pan over low heat, adding a splash of water if needed to retain moisture. Always serve with fresh coconut yoghurt for the best flavor!
Make Ahead Options
These Ella Mills’ Creamy Beetroot, Lentil and Yoghurt Salad components are perfect for busy cooks looking to save time during hectic weekdays! You can prepare the beetroot, garlic, and cumin oil mixture up to 24 hours in advance and refrigerate it in an airtight container to maintain freshness. The lentils can also be warmed and prepped (just don’t add the herbs yet for optimal flavor!). When ready to enjoy, simply reheat the lentils and beetroot, combine them with the fresh herbs, and follow the final steps of topping with coconut yoghurt and harissa. This way, you’ll have a nutritious, vibrant salad with minimal effort, just as delicious as if made fresh!
What to Serve with Ella Mills’ Creamy Beetroot, Lentil and Yoghurt Salad?
Elevate your dining experience with delightful pairings that complement the vibrant flavors and creamy texture of this salad.
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Toasted Pitta Bread: The warm, crunchy pitta is perfect for scooping up the creamy salad, adding a satisfying texture contrast.
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Crispy Roasted Chickpeas: These provide a satisfying crunch and a protein boost, enhancing the heartiness of the meal.
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Feta Cheese Crumbles: This creamy, salty addition takes the salad to new heights, balancing the earthy beetroot beautifully.
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Garlic Butter Quinoa: A nutty and flavorful side, quinoa’s fluffy texture complements the richness of the salad while offering extra nutrition.
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Herbed Couscous: Light yet zesty, herbed couscous pairs wonderfully, soaking up any extra dressing and refreshing the palate.
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Simple Green Salad: A mix of fresh greens with a light vinaigrette brightens the meal and adds a crisp contrast to the creamy salad.
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Sparkling Water with Lemon: This refreshing drink cleanses the palate between bites, enhancing the flavors of both the salad and your meal overall.
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Chocolate Avocado Mousse: For dessert, this creamy, rich mousse offers a delightful finish while staying aligned with the healthy theme of your meal.
Expert Tips for Ella Mills’ Salad
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Fresh Herbs Matter: Use fresh coriander and dill for the best flavor. Dried herbs won’t provide the same vibrant punch in Ella Mills’ Creamy Beetroot salad.
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Crispy Beetroot: Fry the beetroot wedges until they are crisp on the outside. This ensures a delightful texture that contrasts nicely with the creamy dressing.
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Season Generously: Don’t skimp on salt and pepper. Proper seasoning will enhance the flavors in the beetroot and lentil salad, making each bite irresistible.
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Lentil Variations: If using canned lentils, rinse well to remove excess sodium. Alternatively, cooking your own lentils allows for better control over their doneness.
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Adjust Spice Levels: For a milder flavor, you can reduce the harissa in the coconut yoghurt. Taste and adjust according to your heat preference for Ella Mills’ Creamy Beetroot dish.
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Serve It Right: Pair with toasted pitta to add a crunch and create a delightful way to enjoy every bite of this scrumptious salad!
Beetroot and Lentil Salad Variations
Feel free to make this vibrant salad your own with these exciting twists and substitutions!
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Vegan Delight: Replace the coconut yoghurt with cashew cream for a nutty, dairy-free alternative that retains the creamy texture.
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Crunchy Additions: Toss in some chopped walnuts or almonds for an extra crunch and a nutty flavor that complements the beets beautifully.
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Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to the lentil mixture for a fiery touch that spices things up!
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Herb Infusion: Swap coriander for parsley or basil based on your personal taste. Each herb brings its own unique flavor profile, making the salad refreshing.
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Roasted Veggies: Roast additional vegetables like carrots or sweet potatoes and mix them in for a heartier salad bursting with even more color and flavor.
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Cheesy Boost: Crumble feta cheese over the top before serving for a tangy, creamy finish that marries perfectly with the earthy beetroot.
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Citrus Variation: Experiment with different citrus fruits—try lime or orange juice in place of lemon for a surprising twist that revitalizes the salad.
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Grain Elevation: Substitute lentils with quinoa or farro for a different texture, while still packing in the nutrients and flavors that make this dish delightful.
Each variation adds its own flair, inviting you to explore and discover your favorite way to enjoy this beloved beetroot and lentil salad!
Ella Mills’ Creamy Beetroot, Lentil and Yoghurt Salad Recipe FAQs
What type of beetroot should I use?
Absolutely! For this salad, pre-cooked beetroot is recommended. You can find them vacuum-packed or canned; just ensure they are tender and sweet. If you’re feeling adventurous, you can roast fresh beetroot yourself, which adds an amazing depth of flavor.
How do I store leftover salad?
Very! Place any uneaten salad in an airtight container in the fridge. It’s best consumed within 3 days. To keep the texture of your salad delightful, I suggest storing the beetroot and lentil mixture separately from the coconut yoghurt.
Can I freeze the beetroot and lentil mixture?
Yes, indeed! Freezing is an option, but just for the beetroot and lentil mix, not the whole salad. Pack it in an airtight container and you can freeze it for up to 2 months. When ready to enjoy, simply transfer it to the fridge to thaw overnight and reheat gently in a pan.
What should I do if my dressing is too thick?
No worries! If your coconut yoghurt mixture seems too thick, you can easily adjust that. Start by adding a splash of water or a drizzle of olive oil to the harissa and yoghurt mix until you reach your desired consistency. Stir well, and you’ll have a creamy dressing that perfectly complements the salad.
Are there any dietary considerations I should be aware of?
Absolutely! This salad is generally vegan-friendly as it uses coconut yoghurt, but do check the label for any non-vegan additives if you prefer strict adherence. If you or your guests have nut allergies, verify the harissa ingredients, and for those with gluten sensitivities, serve alongside gluten-free pitta or enjoy it standalone!
Ella Mills’ Creamy Beetroot Lentil Yoghurt Salad Delight
Ingredients
Equipment
Method
- Heat the olive oil in a frying pan over medium heat. Add cumin seeds and garlic, sauté for 3–4 minutes until fragrant.
- Add the pre-cooked beetroot wedges and fry until tender and crispy, then transfer to a bowl.
- In the same pan, add drained lentils, chopped coriander, and lemon zest. Stir and season to taste, cooking until heated through, about 2–3 minutes.
- On serving plates, spoon coconut yoghurt and swirl in harissa. Layer with lentil mixture, sautéed beetroot, and drizzle with garlicky cumin oil.
- Garnish with reserved herbs and lemon zest. Serve warm with toasted pitta bread.