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Beet-and-Lentil Salad
© Fredrika Stjärne

Beet-and-Lentil Salad

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 4
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

Both the beets and their greens are used in this hearty lentil salad, which has a delicious tart and creamy lemon dressing.

  1. 2 medium golden beets with nice leafy greens (about 1 pound), stems discarded and greens reserved
  2. 1 cup green du Puy lentils, rinsed and drained
  3. 6 tablespoons extra-virgin olive oil
  4. 2 tablespoons Dijon mustard
  5. 2 tablespoons fresh lemon juice
  6. 2 scallions, thinly sliced
  7. Kosher salt
  8. Freshly ground black pepper
  1. 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.
  2. Meanwhile, in a medium saucepan of boiling water, cook the lentils until tender, about 20 minutes. Drain and cool under running water; drain well.
  3. 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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