This generous salad from Rosie Kellett's new cookbook, In for Dinner (available August 19th) would be perfect for a potluck or a laid-back dinner with friends. According to Rosie: "It’s one of those salads that is almost better the next day, once the dressing has really had a chance to sink in, so fear not if you have leftovers, they are tomorrow’s lunch."
Reprinted from In for Dinner. Copyright © 2025 by Rosie Kellett. Photography by Benedikte Klüver. Published by Clarkson Potter, an imprint of Crown Publishing Group.
- 1½ cups walnuts
- ¼ cup olive oil, plus extra for drizzling
- sea salt
- 2¼ lb cooked beets, roughly chopped
- 2 cups cooked Rancho Gordo Black Caviar Lentils
- 1 banana shallot, thinly sliced
- 5 oz feta, cubed
- a bunch of flat-leaf parsley, roughly chopped
- zest and juice of 2 lemons
- 1 tbsp white wine vinegar
- black pepper
- flatbreads (or sourdough), for serving
Serves 4 as a main or 6 as a side
- Preheat the oven to 400°F.
- Roast the walnuts in the oven until fragrant and starting to color, between 8 and 10 minutes. Drizzle with a little olive oil and sprinkle with a pinch of sea salt, then toss to combine. Set the walnuts to one side to cool.
- In a large bowl, combine the beets, lentils, shallot, three-quarters of the feta, the parsley, lemon zest and juice, vinegar, and a good drizzle of the remaining olive oil. Toss until well combined.
- Pile the mixture onto a large platter, scatter with the walnuts, crumble the rest of the feta over the top, and give it one last drizzle of olive oil and a good grind of black pepper.
- Serve with warm flatbreads or toasted sourdough.