Lentil Salad with Beets and Balsamic Vinaigrette

 Lentil Salad with Beets and Balsamic Vinaigrette

Its beets again folks! They are so colorful and sweet this time of year, natures candy. Today’s recipe is lentils paired with beets on a bed of baby greens and dressed with a balsamic vinaigrette. Perfect way to get some nutrient dense protein and fiber, for more stamina and energy to help get us through these busy days.

I grew up with beets but lentils are a different story. My first taste of lentils was in my early twenties. I was a vegetarian and living on my own. I went to a Greek restaurant with a friend and had lentils with assorted beans piled high on pita bread with lettuce and tomatoes. Been a fan ever since. I especially enjoy them in a salad, the texture is wonderful.

The balsamic vinaigrette is what really brought this salad to life, delicious as is or you could add red onions, feta cheese, walnuts and/or spring lettuce. Enjoy!

yield: 4 to 6Author: cheriprint recipe

Lentil Salad with Beets and Balsamic Vinaigrette

prep time: 30 MINScook time: 1 hourtotal time: 1 hours and 30 mins

Rich earthy beets accompany creamy lentils with a balsamic vinaigrette to make a wonderful winter salad.

INGREDIENTS:

• 1 pound precooked lentils
• 1 small bunch golden beets
• 2 medium chioggia beets
• 2 to 3 tablespoons olive oil, divided
• 8 sprigs thyme
• 3 tablespoons balsamic vinegar
• 5 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon shallot, minced
• Salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 400°.
2. First, prepare the beets. Trim away the leaves/tops (save the tops, to sauté and add to salad at the end)and peel off skin, then scrub and place on a sheet of aluminum foil large enough to hold beets and be able to cover them completely. Make one packet for the golden beets and another for the chioggia beets. Drizzle with olive oil and sprinkle with salt and black pepper, top beets with thyme, four sprigs each packet. Roast in the oven until tender – around 1 hour or longer, depending on the size of your beets. Remove from oven, let cool. When cool, cut into small cubes.
3. In the meantime prepare the vinaigrette. Combine the balsamic vinegar, olive oil, honey, Dijon mustard and shallot into a jar or small bowl. Shake or whisk vigorously. Taste, season with salt and pepper; taste again, add more if necessary.
4. Rinse beet tops thoroughly, spin dry. In a medium-sized skillet, add 1 tablespoon of olive oil and then the beet tops. Sauté about 5 minutes add ¼ cup water and cook until tender.
5. To assemble; place lentils on serving platter, add beets and sautéed beet greens. Drizzle with balsamic vinaigrette.

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