Spring Cleaning

Despite the current weather outside, my body is definitely ready to come out of hibernation. Gone are the cravings for heavy, carb-loaded foods, in are the veg-centric dishes that are delicious served warm or cold. Although most of my warm weather wardrobe is still in storage, awaiting to be delivered to my (as of yet unavailable) apartment, I found a dress in my currently very minimal wardrobe. I'm not ready to go at it bare-legged, but maybe I can will Spring to come out to play if I cook up a storm...



This salad is a firm favourite in my book of tricks. Over the years, it has taken many forms (including this one here), but the core ingredients remain the same: cooked beets, tiny lentils, and a grain of some sort. The dressing has morphed over time as well, but it is always heavy on the mustard, and very garlicky... Dijon mustard is my go-to, grainy mustard is a good stand-by, but wasabi is a nice, spicy substitute. If using wasabi, do err on the side of caution, and stir in a scant teaspoon.



My current favourite grain for salads is freekeh, sometimes called farik or green wheat. Freekeh is found in many bulk food, natural food, and Middle Eastern shops. It is made from immature (green) wheat that is toasted, and then cracked. It has a lovely, smoky flavour, and a woderful chewy texture. If you cannot find freekeh, substitute with regular cracked wheat, bulgur, wheat berries, or any other grain. It can harbour a few pebbles and bits of grit, so do nose meticulously through the grains before cooking.



I have a thing for Beluga lentils. I don't know if it's because they're tiny and cute, or because their shiny black skin makes them look like semi-precious gemstones, but I love them. They aren't the easiest lentils to find though - at least, not in Montreal. Bulk Barn lists them on their website, but my local shop doesn't stock them; I finally found them in all three organic bulk food shops at Jean-Talon Market. In the UK, cooked Beluga lentils can be found in most grocery stores that carry the Merchant Gourmet brand (they also market cooked freekeh.) To be honest, any lentils -except for split ones- will work for this recipe, though I would veer towards the smaller types, such as French green (Puy), Eston, Pardina and Cardillo, since they tend to cook up firmer and keep their shape better.



As for the beets, I have a clear preference for red beetroots. I just love their colour: it plays up well against the dark lentils, and its earthy flavour is balanced out by a distinct sweetness. Cooked beets are available in the produce aisle of many supermarket; they are a very convenient supermarket find, but I prefer the flavour of oven-roasted beets. However, for a real flavour boost, slow cooking in olive oil is the bomb! The recipe below describes the stove-top method, but it can easily be adapted to a slow cooker.



Confit Beet, Lentil and Freekeh Salad
Serves 4 to 6

1 large beet, about 450g/1 lb
100g/ ½ cup small lentils, such as Beluga
80g/ ½ cup freekeh
1 tsp cumin seeds
125ml/ ½ cup olive oil
1 lemon
2 large cloves garlic
1 Tbs mustard
1 Tbs tahini
Salt and pepper
1 small bunch flat leaf parsley

Pick through the freekeh to wheedle out any rocks, pebbles or clumps of dirt.
Place the lentils and freekeh in a saucepan, cover with twice the volume of water. Season with a teaspoon of salt, and bring up to a boil.
When the water is boiling vigorously, bring down the heat so that the water is at a gentle simmer, and leave to cook for 15-20 minutes, or until the lentils are cooked. 
Remove from the heat, and allow to cool down in the cooking water.
Remove the root end of the garlic cloves, peel, and chop or grate finely.
Zest and juice the lemon, keeping both separate.
Peel the beet and cut into dice of about 1cm/ ½" or smaller. 
Place the diced beet in a pan with the olive oil, cumin seeds, half the garlic, 1 teaspoon of salt, a few grinds of pepper, and lemon zest. Add enough water to barely cover.
Bring up to a simmer, then turn down the heat so the oil is barely bubbling. Cover with a lid, but leave slightly ajar to allow steam to escape. Leave the beet to cook until tender and the water has completely evaporated, about 30 minutes.
To make the salad dressing, combine the mustard, tahini, the remaining garlic and lemon juice. Stir until smooth.
Pick the parsley leaves from the stalk, and chop finely.
Drain the lentils and freekeh, and rinse out any scum, and add to the dressing along with the chopped parsley.
When the beetroot is cooked, allow to cool down somewhat before mixing into the rest of the salad.
Taste to adjust the seasoning: if the salad feels too oily, add more lemon juice or cider vinegar.
Serve warm or at room temperature.



This salad has amazing staying power, both in your belly and for packed lunches or picnics. Serve with lots of bread for a light meal, or with roast salmon. If raw garlic is not your thing, both cloves can be cooked with the beetroot. Alternatively, make the salad a day before serving: the rawness of the garlic will mellow down, but still have a bit of kick.





Bon App'!