Both the beets and their greens are used in this hearty lentil salad, which has a delicious tart and creamy lemon dressing.
Slideshows: More Recipes for Lentils
2 medium golden beets with nice leafy greens (about 1 pound), stems discarded
and greens reserved
1 cup green du Puy lentils, rinsed and drained
6 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 scallions, thinly sliced
Freshly ground black pepper
How to Make It
Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. When cool enough to handle, slip off the skins and cut the beets into wedges. Tear the beet greens into bite-size pieces; you should have about 2 cups.
Meanwhile, in a medium saucepan of boiling water, cook the lentils until tender, about 20 minutes. Drain and cool under running water; drain well.
In a large bowl, whisk the olive oil with the mustard, lemon juice and scallions. Add the lentils, beets and beet greens and season with salt and pepper; toss and serve.
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