Well, that beets everything! (and some random bad pun on lentils)

I promised you this recipe for what to have your lentils with. You know, the lentils you cooked in the surplus cider chicken broth…

beet salad and lentils

Well, finally, here it is: Salade de Betteraves à la Hans Välimäki.

  • 600 g beets, cooked and then peeled
  • 2 tbsp capers
  • bunch of flat leaf parsley
  • bunch of chives

vinegar/mustard sauce:

  • 2 tbsp red wine vinegar
  • 1/2 dl olive oil
  • 1 tbsp dijon mustard
  • salt
  • blackpepper


Boil your beets whole (in water seasoned with salt) until soft-ish. Then chop the tops off and peel. Slice them up. Mix the sauce ingredients and pour over the beet slices. Add capers and chopped up herbs. Leave it to sit in the fridge for about an hour.


We’re dealing with some pretty powerful tastes here, so plan to have it with something that can take it. I found the lentils cooked in that amazing chicken broth just the ticket. I added some more bacon bits to it, just to give it more oomph (that is the actual technical term, innit). So. Not for the faint of tongue or heart. But beet lovers will adore it.







Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s