Beet-and-Lentil Salad

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

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  • Servings: 4


  • 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 Stj√§rne Published October 2013

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