Beetroot salad

with black lentils, rucola salad & sun-dried apricots

  • 20 min
  • 4 pers
  • Video
Recipe by Ditte Ingemann


  • 4 pcs. beetroot
  • 2 tbsp. olive oil
  • 200 ml. black lentils, from canned or cooked
  • 75 g rucola salad
  • 75 g feta eg. goat eta
  • 75 g Earth Control sundried apricots
  • 1 bag Earth Control pine kernels


  • 4-5 tbsp. olive oil
  • 1 tsp. coarse mustard
  • 1 tbsp. light vinegar
  • salt/pepper


Pre-heat the oven to 200 degrees. Peel the beetroots, cut them into small bites and mix with salt, pepper and oil. Spread on a baking sheet with paper and bake them for approx. 20 min in the preheated oven. They still like to have a bit of bite. Cook the lentils as instructed on the bag or drain the water if you use canned lentils. Rinse rucola salad and crumble the feta in smaller pieces. Shake the pine kernels on a hot pan until they have a light-golden color. Mix the ingredients for the dressing and season with salt and pepper. Let the beets cool a little before mixing with lentils, rucola salad and dressing. Top with feta, apricots and roasted pine kernels and serve together with eg. a piece of poultry or lamb. Or enjoy it as a rich lunch salad as it is.


Our sundried apricots are some of the closest nature comes to wine gum - a delicious bite and a nice, sweet taste with a little acidity as well as a fantastic color. They are carefully selected from T[...]
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