Lentil, Chorizo and Beetroot Salad

Whoa… home. I men­tioned ear­lier that I spent the hol­i­days off the beaten track in Costa Rica, and I’m still gath­er­ing myself back to reg­u­lar rou­tine. It was a shock for my pasty win­ter body to arrive in the swel­ter­ing, life abound­ing, in-​your-​face trop­ics, and the reverse shock to return back. It was very healthy to get away and gain much needed per­spec­tive, and I think Greg and I both bet­tered our­selves as individuals.

Lentil, Chorizo and Beetroot Salad

We’re not mov­ing to Costa Rica just yet, but see­ing more of the world makes us real­ize we’ll have to per­ma­nently step out of our bub­ble one day, or another. The trip report is in an upcom­ing post, as I’m still get­ting through our 800+ pic­tures, some of which are rather incredible.

This salad/​meal/​lifesaver is some­what related to the trip, as it was the last thing I made before leav­ing, and I froze two por­tions for the first quick meal when we’re back. It worked beau­ti­fully. The earthy fla­vors of the lentils, the spicy chorizo and sweet beets are a great com­bi­na­tion. Serve it warmed up as a side, or as the main meal.

Lentil, Chorizo and Beetroot Salad

Make sure to use the green Puy lentils — they will not get mushy after being cooked. Also, skip the spinach if you’re freez­ing, mushy spinach wouldn’t go with this any­where as nice as fresh.

Lentil, Chorizo and Beet­root Salad
Author:
Recipe type: Sal­ads
Cui­sine: Cana­dian
Serves: 4
Ingre­di­ents
  • 1 tbs olive oil
  • 1 medium red onion, halved and sliced
  • 200g chorizo, sliced
  • 200g Puy lentils, cooked
  • 200g small cooked beets, sliced (freshly cooked, or from a jar)
  • spinach leaves
  • salt and pepper
Instruc­tions
  1. Heat the oil in a medium skil­let, and cook the onion and chorizo until lightly browned. Add the cooked lentils and toss to com­bine, mak­ing sure they are warmed through. Serve with spinach and sea­son with salt and pepper.

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