Are you guys watching Chef’s Table on Netflix yet? So much crazy passion and inspiration in under 50 minutes and there are only 6 episodes – you can totally commit. I remember back in design school my teacher always emphasized the importance of not falling for the cozy-little-house-with-a-picket-fence dream. We need to go out, be passionate about something we believe in and change the world. I kinda feel like I let him down. I took the very first job that was offered to me – knowing well it wouldn’t come close to satisfying me creatively but out of this creative desperation earthy feast was born. It may seem a little far fetched but I like to think that in some ways I’m making a difference with this blog. Maybe I’m inspiring people to try a new vegetable for the first time or getting them excited about making a delicious home-cooked meal. Lots of tiny changes lead to big change over time. I believe that.
When the lovely Renee from Will Frolic for Food asked if I wanted to make a dish for an edible flower potluck party(!) I was totally overwhelmed. I have zero experience with edible flowers and have only come across them a handful of times in my life. But no way was I going to allow my insecurities to get in the way of this gorgeous celebration. Flower power people! It’s kinda crazy how a few colorful petals can transform a humble lentil salad. If you can’t find flowers, microgreens are just as beautiful in my opinion – and you can easily grow your own! The microgreens and petals are lightly dressed with a little lemon juice, olive oil and honey – super simple so not to distract from their delicate flavors. The beet dressing for the lentils is more savory and mellow – roasted garlic adds nutty, caramelized notes, a nice contrast to the light, bright greens. I’m completely blown away by the bounty of beautiful dishes this talented group of bloggers have brought to the party – check them out below!
Baking Magique | Salted Lavender Chocolate Buckwheat Cookies (Gluten Free)
The Bojon Gourmet | Hibiscus, Rhubarb + Yogurt Ice Pops
le jus d’orange | rose hokkaido cupcakes topped with rose petals and pistachio cream
Bread + Barrow | An Edible Flower Luncheon
Dunk & Crumble | Strawberry Lilac Pavlovas
EGeeDee | Coconut Golas (Indian Shaved Ice on a Stick) in a Hibiscus Syrup
Fix Feast Flair | Mini Pistachio-Rose Olive Oil Cakes with Lemon-Chamomile Whipped Cream
Ginger and Toasted Sesame | Hwajeon: Sweet Matcha Rice Cakes with Fresh Flowers and Honey Syrup
Kale & Caramel | Ricotta & Basil Stuffed Nasturtiums
A Little Saffron | Raspberry Rose Fizz
London Bakes | Strawberry + Rose Cake (Gluten Free)
Snixy Kitchen | Chamomile Honeycomb Ice Cream
Top With Cinnamon | Lime, Mango and Elderflower Cakes
Vegetarian Ventures | Breakfast Sweet Potato with Hibiscus Tea Yogurt & Turmeric Granola
Vidya Living | Rustic Rhubarb, Strawberry & Chamomile Galette (Gluten Free)
Will Frolic for Food | Lilac Lemon Grapefruit Sherbet (Vegan)
A Brown Table | Flourless Chocolate Cake with Orange Blossom Water & Strawberry Champagne Sauce
For more flowery inspiration checkout #frolicforflowers on social media!
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Step 1
Cook the lentils per directions. While the lentils cook, quarter the 3 small beets, toss them with a bit of olive oil, s&p and roast at 400F for 15 minutes until tender.
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Step 2
Reserve one beet for the dressing after roasting – combine all ingredients in your food processor or blender, taste for salt and pepper.
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Step 3
Toss beet dressing with the cooked and drained lentils or assemble as shown. Toss citrus dressing with the baby greens. See the rest of the instructions below.
Ingredients for the Lentil Salad
1 cup black lentils
2 small beets
6 to 12 baby turnips or radishes or 3 regular sized ones
2 eggs, soft boiled
your favorite sourdough bread torn into small pieces
a few generous handfuls of your favorite microgreens + edible flowers (I used mustard frill, micro marigolds, heart leaves, micro dianthus + sorrel)
two tablespoons butter for browning the turnips
two tablespoons of butter for the browning the sourdough bits
olive oil for roasting the beets
a pinch of cayenne and a drizzle of honey for roasting the beets
salt and pepper to taste
Ingredients for the Beet Dressing
1 small beet (roasted with the beets above)
3 garlic cloves (roasted with the beets above)
1/4 cup white balsamic vinegar
1/4 cup olive oil
pinch of cayenne
drizzle of honey
salt and pepper to taste
Ingredients for the Light Citrus Dressing
2 tablespoons olive oil
juice of half a lemon
1 teaspoon honey
pinch of fine sea salt
Directions
Cook the lentils per directions. While the lentils cook, quarter the 3 small beets, toss them with a bit of olive oil, s&p and roast at 400F for 15 minutes until tender. Reserve one quarter piece for the dressing after roasting. Place sourdough bread pieces on a baking sheet – roast along with the beets, checking for toasty crispiness after 5 to 8 minutes. Boil the eggs to your liking – I just cooked them for 4 minutes here. Make the beat dressing – combine all ingredients in your food processor or blender, taste for salt and pepper. Make the citrus dressing – combine all the ingredients into a small bowl and whisk with a fork. Heat up 2 tablespoons of butter in a pan, let this get nice and light brown and fragrant. Toss the sourdough bits into the butter to coat. Set them aside. Heat another 2 tablespoons of butter and let this also get nice and foamy and fragrant. Sauté the baby turnips – cut the bigger ones in half beforehand but you can keep the tiny ones whole. Cook for about 5 minutes or until lightly browned. Toss beet dressing with the cooked and drained lentils. Toss citrus dressing with the baby greens. Assemble as shown.
Notes
For more edible flower tips and tricks check out Shelly’s post!
I’ve made a previous version of this beet dressing before – check it out here.
More lentil salads: Roasted Fennel Salad with Lentils & Lemon Vinaigrette | Lentil Salad with Apricots, Pecans & Blue Cheese