Thursday, December 15, 2016

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 6print 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.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

26 comments:

  1. I can only do lentils in soup. But I have vegetarian guests over so this is worth keeping for my repertoire.

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    1. That is usually how my husband is but he loved this, I on the otherhand can eat them all day long on everything. Take care!

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  2. My idea of a perfect lunch. Lentils are my go-to food group.
    Amalia
    xo

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  3. I really like to use lentils in salads, such a healthy recipe, love it!:)

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    1. Thanks Natalia, I do too, love the texture.

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  4. We eat lots of lentils, esp. in the winter time. Paired with fresh golden and chioggia beets sounds and looks fantastic.

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    1. Thanks Angie, I first made a lemon vinaigrette, and it was good, but not what I was looking for so I made a balsamic vinaigrette and it was perfect.

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  5. IU love lentils salad!! This look delicious!!!

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  6. Lentils are wonderful and we are big fans of beets but I have never paired the two. Great inspiration. Merry Christmas Cheri! I hope to make my way back to the blog world soon.

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    Replies
    1. Hi Mindy, miss your posts. Happy holidays to you and your family!!

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  7. This sounds like such a tasty dish! I've never had golden beets, different flavor? I will have to look for them.

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    1. Hi Kris, yes, they are delicious but I think they have a more mellow flavor.

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  8. I love lentils and beets, a great combination for a healthy salad. Your salad makes a great meal by itself or with some added protein. Happy Holidays to you and your family.

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    1. Thanks Gerlinde, Happy holidays to you and your family as well.

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  9. Hi Cheri, I really like the use of the yellow beets in the lentil salad and I'm already a big lentil salad fan, well all except with freezing temps now in these parts, I'm now making lentil soup! Looks terrific!

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    1. Hi Peggy, oh how I wish it would get really cold here, snow even. Love lentil soup!

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  10. I always say--never can have too many beet recipes! This looks like a great side and perfect for a winter full of store CSA beets. If I don't get back again, have a great holiday season!

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  11. This comment has been removed by a blog administrator.

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  12. A combination that I would not have thought of but know I would really enjoy.

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  13. Love your phrasing, Cheri! Nature's candy only started appearing on my plate as an adult. How wonderful you grew up with such a healthy palate =) Thank you for the vinagerette recipe. It does look to be delicious!

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    1. Thanks Kim. when I look back now, we probably did eat very healthy most of the time.

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  14. Cheri - Mark has been literally craving lentils lately so maybe this is the way to get him to eat beats! Are you all ready for the Christmas?

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