This delicious and hearty salad is both light and satisfying at the same time! Perfect for bringing to winter potlucks.
2 medium beets, peeled and quartered
1 ⅓ Cup French Lentils, uncooked
¼ cup red onion, diced
2 Tbsp. parsley, chopped
2 Tbsp. dill, chopped
¼ cup toasted walnuts, chopped
Extra herbs for garnish
¼ cup extra virgin olive oil
2 Tbsp. cup apple cider vinegar
1/2 Tbsp. maple syrup
1 Tbsp. strong grainy mustard
1 tsp. Sea salt
1 tsp. pepper
1 clove garlic, minced
- Begin by rinsing the lentils and picking then over for stones. Combine the lentils in a pot with plenty of water and bring it to the boil. Once the pot is boiling turn it down to a simmer and cook until the lentils are tender, 25- 30 minutes, checking periodically for doneness.
- At the same time, add the beets to a large pot of water and bring them to a boil. Turn them down to a simmer and let cook until the beets can be pierced by a fork, anywhere from 15-30 minutes depending on their size.
- When the beets and lentils are cooked, drain them and set aside while you make the dressing.
- To make the dressing combine all the ingredients except the oil in a small bowl and stir to combine. Slowly add the oil stirring as you pour to emulsify.
- To plate, spread the warm lentils in a bowl. Chop the beets and sprinkle them on top along with the onion. Add the walnuts to the lentils as well as the herbs, then mix in the dressing. If you like, you can add a few more sprigs of herbs for garnish. Taste and adjust seasoning as needed.
- Category: Salad