Since Spring seems to have evaded us this year, I thought it might be a good idea to bring Spring to the plate instead. This is a light, crunchy and tangy salad of beetroot, baby gem, lentils and goats cheese with added freshness from a dill vinaigrette.
Dill is one of my favourite herbs, mostly because it reminds me so much of home. In Sweden, dill is scattered through the freshest new potatoes laced with butter and salt- I ask you, is there anything better? It is also frequently used in pickles and added to traditional fish dishes. You can even get crisps flavoured with dill and chives. This dressing celebrates this underrated herb and is surprisingly versatile. For the salad, I used the precooked, vacuum-packed variety of beetroot for convenience, but you could of course use the fresh kind, boiled or, even better, roasted.
You will need:
A large handful dill
1 tsp white wine vinegar
2 tbsp olive oil
pinch of salt
1 tsp of sugar.
1. The easiest way to make this dressing is to toss all the ingredients into a food processor and wizz together. But if you don’t have one, start by chopping the dill very finely.
2. Mix with vinegar, salt, sugar and then finally add the oil. Drizzle over leaves, beetroot, lentils and crumbled goats cheese. Alternatively, use to dress green beans and peas and serve with fish.
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