Look, we are trying something different today! We created this tasty salad recipe before we left for Mexico, but instead of taking photos of it, we asked one of our favorite food illustrators, Johanna Kindvall, if she could draw it. Yep, we’re breaking new boundaries here with our first guest illustrator! The drawings of course turned out amazing, and hopefully they entice you to try this salad just like any photo would.
Johanna K is a designer who works with illustrations and architecture. She is based in south Sweden and New York City. On Kokblog she shares her funny, minimalistic and unique food illustrations (or diagrams, as she calls them). If you haven’t already seen her work you should head over to Kokblog or check out her shop!
Green Lentil & Yellow Beet Salad
Serves 4
If you are vegan you can leave out the cheese and replace the honey with maple syrup.
2 lbs (1 kg) yellow or purple beetroots (with top greens if in season, or a large handful fresh spinach)
2 tbsp olive oil, to drizzle
sea salt and black pepper
1,5 cups (400 ml) raw green lentils
1 small onion, very thinly sliced
10 unsulphured dried apricots, coarsely chopped
1 cup (200 g) soft sheep’s cheese, crumbled
1 large handful pea sprouts or sprouts of choice
Sweet Lemon & Poppyseed Dressing
4 tbsp cold-pressed olive oil
1/2 lemon, juice
1 tbsp dijon mustard
1 tbsp honey
2 tbsp poppyseeds
1 pinch sea salt
Preheat the oven to 400°F (200°C).
Scrub and trim the beets (rinse the top greens and set aside). Cut into 1/3 inch (1 cm) slices and place them on a baking tray. Drizzle with olive oil, salt and pepper. Roast in the oven for 20-30 minutes or until tender and edges are slightly crispy.
Meanwhile, cook the lentils: Rinse them in water then place in a sauce pan. Cover with 3 cups cold water and bring to a boil. Lower the heat, add a pinch of sea salt and gently simmer for 15-20 minutes or until tender. Set aside to cool.
Start preparing the dressing: Combine all ingredients in a bowl and whisk vigorously with a fork until smooth. Taste and adjust seasoning.
Place lentils, beets, onions and dried apricots and coarsely chopped beet greens (or fresh spinach) in a large serving bowl, drizzle with dressing and give it a good stir. Serve with crumbled sheep’s cheese and sprouts on top.
Illustrations by: Johanna Kindvall
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We are writing this from a small cabin in Mexico. Me, David and Elsa are on a trip together. Just like two years ago, but …
A while back we were asked to come up with a recipe that could illustrate the different functions of an immersion blender and food processor. …
34 Comments
LOVE the illustrations. Sometimes I think I get food photo burnout, but looking at these lovely drawings is refreshing.
I’m in love…. this whole post brought a big smile to my face. Those illustrations are beautiful.
I’ve been a fan of Johanna’s work for a while now and am thrilled to see her work on Green Kitchen Stories! It definitely inspires me to put down my camera and to pick up a pen instead.
I hope you’re having a blast in Mexico and seeing that it is Mexico I’m pretty sure that you are! I hope that you will share some photos of your trip and the recipes inspired by it when you’re back in Sweden.
I like how this delicate illustration really complements your equally lovely salad. Taste is something that lives in our imagination too, and I imagine this salad as a sweet and punchy bowl of polkadotted flavours – from tinytiny to rooty and round – on a crunchy green bed. Blooming with simplicity as all your work :-)
First comment after reading (and savouring) for some months, but I really could not help today saying ciao and congratulazioni for your soulful blog and book!
Enjoy Mexico :-)
Vi
I adore Johannas illustrations, it’s a refreshing change to all photo blogs. I have an old Swedish cookbook with no pictures, only illustrations and it really gives a different atmosphere.
the illustrations are charming! beets are a favorite of mine so I will sure to be making this soon.
LOVE these illustrations! LOVE this recipe! LOVE this post! LOVE GKStories! So excited for your book and so happy for you. Sending you lots of LOVE ! xx
Lovely….
This is so fun! Love the drawn pictures this week – cool!
Lovely illustration!
Beet and lentils are a great combination for a nourishing salad, and the illustrations are simply lovely! I’ll make sure to check out Kohblog.
By the way, I am hooked to last week turmeric lassi, I had it again this morning using fresh grated turmeric and almond yogurt – yum yum! Thanks again David for the quick reply from Mexico.
The Beet and Lentil salad sounds very good and the dressing sounds delightful as well. I am a big fan of beets and I can’t wait to try this recipe. I love the clear directions in the illustrations. It’s easy and fun to read. I am hooked on the Turmeric Lassi from last week as well. I don’t mind the yellow fingers after grating the fresh turmeric for the great taste of this smoothie! I’ve been wanting to try turmeric after reading all the health benefits of it. This recipe is a great way to introduce turmeric in your diet. Thanks for your wonderful recipes. I look forward to your blog each day.
Your illustrations are just amazing! Love the post, the drawings, so clean and pretty!
And I like beets and love lentils, so the recipe is also great, will try it soon!
Ana
I love these illustrations! They are beautiful!
Thanks for the lovely illustrations. Now I have to use my imagination to what the finished salad looks like. A different angle :)
lovely drawings for a beautiful salad
Absolutely love the great illustrations. Not the biggest fan of beets but am crazy for lentils.
Thanks
Johanna’s work is so inspiring! I am a fan :-)
I am wondering–will this keep in the fridge and if so, how long, please? Thank you! Recipe sounds amazing and the illustrations are lovely!
Mm mm mm, that sweet lemon and poppyseed dressing sounds fantastic, as does the salad itself! I love your creativity and breaking new boundaries with the illustrations instead of photos!
Very nice – all of it! A must-try!
Beautiful drawings… but i already miss your pictures. The drawing dosen’t make me wanna try the recipe, but your pictures always does. Your pictures are so colorful and I can almost taste the food. This drawing dosen’t give me the same interest for your food.
tried the salad today. it was sooo good. thanks for the recipe and the inspiring illustrations!
I wish you had a real picture as well. The illustrations are nice, but I would like to know what the food really looks like.
Sounds like a nice salad with earthy lentils, sweet beetroot and salty cheese. Cute drawings!
your book just arrived and I’m already loving it! thank you so much for all the inspiration!
Hi. I live in Vancouver, Washington. I enjoy the Immune Boosting Turmeric Lassi. Since making this, I am finding new ways to add Turmeric to my food.
We danced in the kitchen last night and absolutely loved it. Michael turned to me and said, “Once a week?” Ha ha. Thanks guys. You are amazing. xo dina
While I also love the illustration, I must agree that it doesn’t inspire me to try the recipe. I’d love to see what the completed dish actually looks like.
My name is Miranda and I’m from Asheville, North Carolina, USA. I have really enjoyed your Turmeric Lassi, in fact I just finished gulping one down!
This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
Like most commenters here I gotta say I love the illustrations for a change. I have to admit I have never tried yellow beets, I’ll have to see if I can find (or grow) some.
I made this last night and LOVED it! Had to make a few subsitutions (red beets for yellow, black lentils for green, and no poppyseeds) but it was still delicious. We also had a huge bunch of beet greens that we added. I cooked them down a bit since there were so many. Will definitely recommend and make again!
wow i just love it it looks amazing
http://t.co/8x6pvhTAMd