3.4 9

Beet-and-Lentil Salad

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  • Servings: 4

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

KEY: Fall, Summer, Beans, Grains & Legumes, Salads, Healthy, Staff Favorites, Vegetarian, Dinner, Lunch

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Ingredients

  • 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
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  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.
Contributed By Photo © Fredrika Stjarne Published October 2013

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493339 recipes/beet-and-lentil-salad 2013-12-06 Kay Chun fall|summer|beans-grains-and-legumes|salads|4|healthy|staff-favorite|vegetarian|weeknight-dinner|lunch october-2013 recipes,beet-and-lentil-salad 493339
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