Beet And Lentil Salad Recipes

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LENTIL BEET SALAD



Lentil Beet Salad image

This vegan lentil beet salad is colorful, hearty, and so nutrient-dense! A lovely salad on its own, and even better with (or on) a slice of toast.

Provided by Gena Hamshaw

Categories     main     Salad     side

Time 1h

Number Of Ingredients 12

4 medium or 3 large beets, trimmed and scrubbed
olive or avocado oil, for rubbing the beets
1 cup (200 g) dry lentils, picked over and soaked for 1 hour ((you can use French, brown, green, pardina, or beluga lentils))
A few handfuls torn baby arugula leaves
2 tablespoons snipped chives ((optional))
Fresh bread or toast, for serving
4 tablespoons olive oil
2 teaspoons Dijon mustard
1 1/2 tablespoons champagne, sherry, or red wine vinegar ((substitute lemon juice))
1/2 teaspoon fine salt
1 small, finely minced garlic clove ((optional))
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400F. Rub all of the beets with a light coating of olive oil. Wrap each beet tightly in foil or parchment. Roast the beets for 45 minutes-1 hour, or until they're buttery tender when pierced with a knife. When the beets have cooled for about fifteen minutes, run them under cold water while you slip off their skins. The skins should come off easily. Chop the roasted, skinned beets into pieces that are about 1" (or a little smaller).
  • While the beets are roasting, bring a pot of water to boil. Drain the lentils of their soak water, then add them to the pot. Reduce the heat to medium low and simmer the lentils for 25-30 minutes, or until they're tender but still hold their shape. Drain the lentils, taking care to remove as much cooking water as possible so that they're not watery when you add them to the salad.
  • In a small bowl, whisk together the dressing ingredients.
  • Add the prepared beets, lentils, and dressing to a large mixing bowl. Toss to combine. Add the baby arugula and chives, if using. Toss again, gently. Serve the lentil beet salad with your favorite toast or bread.

LENTIL SALAD WITH BABY BEETS & FETA



Lentil Salad With Baby Beets & Feta image

A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils.

Provided by Mandy

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 cup French lentils
3 cups water
1 bay leaf
450 g baby beets, drained & cut in half
1/2 cup red onion, finely sliced
1/2 cup Italian parsley, chopped
1/2 cup coriander leaves, chopped
1 garlic clove, minced
salt & pepper
3 tablespoons olive oil
1 tablespoon grainy mustard
2 tablespoons lemon juice
1/2 cup feta cheese, crumbled

Steps:

  • Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
  • Drain & remove bay leaf.
  • Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
  • Toss the dressed lentils together with the onion, beets, parsley & coriander.
  • Top with crumbled feta.

Nutrition Facts : Calories 739, Fat 31.2, SaturatedFat 8.9, Cholesterol 33.4, Sodium 709.2, Carbohydrate 86.6, Fiber 18.3, Sugar 19.1, Protein 34.4

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