BEET AND LENTIL SALAD WITH CHEDDAR
This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
- While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.
DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)
An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!
Provided by Eli K. Giannopoulos
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
- In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
- To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
- When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!
ONION BEET SALAD
Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
BEET AND CARROT LENTIL SALAD
I created this healthy recipe from scratch a few years ago, and it has always been a hit at parties. Now I am happy to share it and I hope you will enjoy it too! Garnish with cilantro sprigs and lemon wedges to serve.
Provided by magua
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.
- Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.
- Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.
- Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.
- Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.
Nutrition Facts : Calories 136 calories, Carbohydrate 28.5 g, Fat 0.7 g, Fiber 12.2 g, Protein 8.3 g, SaturatedFat 0.1 g, Sodium 202.4 mg, Sugar 6.1 g
FRENCH (PUY) LENTILS WITH BEETS, (VEGAN, VEGETARIAN)
I got this recipe from the back of a McKenzie's lentil packet which I bought just for the recipe. It's very simple to make, filling, healthy and cheap. I reckon you could sub the puy lentils for whole brown ones. It has coriander in it but I didn't use it when I made it because I didn't have any. Feta is nice of this but if you are making it vegan leave it out but you might want to add more salt. Also add in a bay leaf when boiling the lentils
Provided by canthelpmyself
Categories Lentil
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- combine the beets, lentils, onion and herbs in a medium bowl.
- Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
- Serve with crumbled feta on top if desired.
LENTIL SALAD WITH BEETS AND BACON
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Chop about two-thirds of the bacon into 1/4-inch pieces; set aside. Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine. Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes. Drain, discarding the cheesecloth bundle and bacon; let cool.
- Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes. Drain on paper towels; set aside.
- Make the dressing: Whisk the mustard and vinegar in a large bowl. Slowly whisk in the olive oil until emulsified. Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper.
- Assemble the salad: Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss. Top each serving with some beets.
LENTIL SALAD WITH BEETS AND GINGER
Provided by Florence Fabricant
Categories dinner, lunch, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
- While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
- Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
- Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams
BEET AND LENTIL SALAD
The sweet slightly crisp beets, paired with the little gem-like beluga lentils, a pop of crunchy watermelon radish slices, topped with creamy Greek feta and fresh herbs. With the final adornment of lemon olive oil dressing and a sprinkle of walnuts.
Provided by Sarah
Categories Salad
Number Of Ingredients 11
Steps:
- Chop cooked beets into large bit-sized pieces.
- In a large bowl combine beets and lentils. Add half the mint, parsely, and green onions. Mix together.
- Add the lemon juice, olive oil, salt, and pepper. Mix and taste the salad to ensure the flavours are to your liking, but keep in mind the flavour will develop more once the salad has sat for a bit.
- Add the salad to the serving bowl. Add the radishes, rest of the herbs, greek feta and walnuts.
- Enjoy!
LENTIL SALAD WITH BEETS
This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 17
Steps:
- In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings.
- Meanwhile, place beets in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove saucepan from heat. Remove beets from water, and set aside until cool enough to handle, reserving cooking liquid. Peel, and return beets to cooking liquid until ready to serve.
- Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slowly add 6 tablespoons extra-virgin olive oil; set aside.
- In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the finely chopped carrot and bacon. Cook until the color of the bacon has changed, about 1 minute. Add the cooked lentils, and season with salt and pepper. Cook until the lentils are heated through. Drizzle with red-wine vinegar, and stir to combine. Transfer lentils to a medium bowl.
- Place greens in a medium bowl. Drizzle with vinaigrette, tossing to combine. Divide greens among four plates. Top with warm lentils. Place a slice of goat cheese on the lentils. Slice beets and arrange around the perimeter of the plates; serve immediately.
WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE
Steps:
- Begin by roasting the beets.
- Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
- To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
- Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
LENTIL BEET SALAD
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.
AMAZING DRESSED BEETS
This is a super-simple salad embracing in-season citrus, earthy beets, creamy goat's cheese and crunchy walnuts. Bright, colourful, and a real treat for your taste buds.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Vegetables Fruit Lunch & dinner recipes Healthy lunch ideas Healthy meals Quick & healthy recipes
Time 27m
Yield 4
Number Of Ingredients 5
Steps:
- Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender.
- Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
- Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.
- Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing.
- Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves.
- Divide between your plates, crumble over the goat's cheese and walnuts, and drizzle lightly with extra virgin olive oil.
Nutrition Facts : Calories 263 calories, Fat 18.1 g fat, SaturatedFat 5.9 g saturated fat, Protein 9.8 g protein, Carbohydrate 16.1 g carbohydrate, Sugar 14.9 g sugar, Sodium 0.6 g salt, Fiber 3.7 g fibre
BEET AND LENTIL SALAD
The Beet and Lentil Salad recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the lentils and drain. Bring the broth to a boil and add the lentils. Simmer until tender, approximately 20 minutes. If necessary, drain after cooking. Mix lentils with the balsamic vinegar and oil and season with lemon juice, salt and pepper. Let cool to lukewarm.
- Meanwhile, dice the beets and tear the mozzarella into small pieces. Rinse the arugula and mint and shake dry. Chop the mint coarsely and mix together with the beet cubes and lentils. Arrange the salad in 4 bowls and sprinkle the cheese and the arugula on top.
Nutrition Facts : Calories 448.28 kcal, Fat 20.19 g, SaturatedFat 5.93 g, Protein 21.78 g, Carbohydrate 41.68 g, Sugar 0 g, Cholesterol 20.25 mg
LENTIL SALAD WITH BABY BEETS & FETA
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
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
More about "lentil salad with beets food"
RED LENTIL SALAD WITH FETA AND BEETS RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- Preheat the oven to 350°. Wrap the beets in foil and roast them for about 45 minutes, or until tender; let cool. Peel the beets and cut them into wedges.
- In a medium skillet, heat the grapeseed oil until shimmering. Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute. Add the cumin and fennel seeds and cook just until fragrant. Remove from the heat and whisk in the balsamic vinegar, lemon juice and cayenne. Season with salt and pepper and whisk until the vinaigrette is emulsified.
- Bring a medium saucepan of lightly salted water to a boil. Add the lentils and cook just until tender, about 5 minutes. Drain the lentils and transfer to a bowl. Toss the lentils with half of the vinaigrette and let cool. Stir in the parsley.
- Toss the arugula and beets with the remaining vinaigrette and season with salt and pepper. Mound the salad on dinner plates and spoon the lentils on top. Garnish with the feta and serve.
FRENCH LENTIL SALAD WITH BEETS - DEL'S COOKING TWIST
From delscookingtwist.com
5/5 (2)Category Plant-BasedCuisine FrenchTotal Time 55 mins
- Rinse lentils, then pour into a saucepan. Cover with triple the volume of cold water and cook for about 20-25 minutes, until tender but not mush. Drain under cold water and set aside.
- Steam or cook beets in boiling water until tender, or alternatively wrap them in foil and roast in the oven for 45-60 minutes at 400°F (200°C), until cooked through. Once they’re cool enough to handle, peel off skin and cut into quarters.
- In a large mixing bowl, mix lentils with baby spinach, beets, shallots, and crumbled feta cheese. Toss with the vinaigrette. Transfer to a large serving plate, and add sliced avocado just before serving, sprinkle with sesame seeds if using, and enjoy!
ROASTED BEET, CITRUS AND LENTIL SALAD - CROWDED KITCHEN
From crowdedkitchen.com
Cuisine AmericanTotal Time 20 minsCategory SaladsCalories 539 per serving
- Peel, dice, and toss beets in 1 tbsp olive oil (toss separately if you don't want colors to bleed). Sprinkle with some salt and pepper. Spread evenly on a sheet pan and roast for 23-25 minutes, until tender.
- While beets are roasting, cook lentils according to package directions (don't forget to add a generous pinch of salt to water!).
HEALTHY EASY LENTIL SALAD WITH BEETS AND GOAT CHEESE - A ...
From ahedgehoginthekitchen.com
5/5
- Turn the heat to low heat when the water is boiling and add salt, black pepper, the bay leaf and the rosemary.
SIMPLE LENTIL SALAD WITH MIXED GREENS - CARMY - EASY ...
From carmyy.com
Cuisine CanadianTotal Time 10 minsCategory Main Course, Side DishCalories 142 per serving
- In a large bowl, combine your ingredients and easy immediately or let chill in the fridge until ready to serve.
- Mason Jar Meal Prep: Layer in a 1L mason jar in the following order – dressing, red onions, green lentils, beets, cherry tomatoes, mixed greens.
ROASTED BEET LENTIL SALAD WITH MUSTARD BALSAMIC ...
From occasionallyeggs.com
4.5/5 (2)Total Time 40 minsCategory MainsCalories 506 per serving
- Place the beets and shallots onto the tray and mix with the oil, thyme, salt, and pepper. Roast for 25-30 minutes, or until just fork soft. Place the shallots in the middle of the tray so that they cook more slowly.
- Place the lentils into the base of a large bowl and top with the pears, pomegranate seeds, and nuts. Add the beets and shallots when they're ready. Top with the vinaigrette and serve warm.
FRENCH LENTIL SALAD WITH BEET AND FETA - ALINE MADE
From aline-made.com
5/5 (3)Total Time 30 minsCategory SaladCalories 399 per serving
- Rinse lentils under running cold water and place them with the bay leaf, thyme, and salt in a large pot. Cover generously with water (at least 2 cups of water) and bring to a boil. Reduce the heat and simmer for 15-20 minutes until tender, stirring occasionally.
- Slice the cooked beetroot very thin using a mandolin slicer or sharp knife. → I usually wear cloves to prevent purple hands for a few days!
- Dressing: Place all ingredients for the dressing in a food processor or blender and pulse a few times. I stop as soon as all is mixed yet still a little chunky. → Don’t have a food processor? Chop the dill using a knife and mix all ingredients in a small bowl.
- As soon as the lentils are cooked, drain, remove the remove the bay leaf and thyme, and arrange on 4 plates. Top it with beetroot slices, crumble the feta cheese over, and drizzle with the dill vinaigrette. → I love to drizzle the salad with a few extra splashes of olive oil, coarse sea salt, and freshly cracked black pepper!
KALE SALAD WITH BEETS AND LENTILS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (29)Total Time 30 minsCategory EntreeCalories 542 per serving
- Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered or until all liquid is absorbed. Set aside.
- Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat. Then bake for 15-20 minutes or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside.
- While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.
BEET BRAISED LENTILS - HEALTHY, SEASONAL WHOLE FOOD RECIPES
From feastingathome.com
4.9/5 (8)Total Time 1 hr 5 minsCategory Vegan MainCalories 278 per serving
- In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened.
- Turn heat to medium, add garlic and herbs and sauté for 2 more minutes. Add lentils, stock and salt and bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Simmer for 25 minutes or until lentils are just tender.
- Add the beet juice, taste for salt, add more if necessary, and continue simmering on low for 10-15 more minutes or until tender. If you feel there is too much liquid for your liking, keep the lid off, and increase the heat, letting it reduce. ( I like this braise slightly juicy, personally, so I just replace the lid.)
LENTIL SALAD WITH BEETS AND SPINACH RECIPE | COOKING LIGHT
From cookinglight.com
Servings 1Calories 388 per servingTotal Time 10 mins
BEET-AND-LENTIL SALAD RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 15 mins
- 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.
- Meanwhile, in a medium saucepan of boiling water, cook the lentils until tender, about 20 minutes. Drain and cool under running water; drain well.
- 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.
FRENCH LENTIL & BEET SALAD - STEPHANIE KAY | NUTRITIONIST ...
From kaynutrition.com
5/5 (1)Total Time 1 hr 45 minsCategory SaladCalories 270 per serving
- Begin by roasting the beets. Wash and loosely wrap each beet in aluminium foil and roast in the oven for 1 hour until beets are tender.
- While the beets are roasting, add 1/2 cup of Puy lentils and 1 cup of water to a pot with a bay leaf and bring to a boil. Reduce to a simmer and cook for 20 minutes until lentils are soft but not mushy. You are looking for them to still have a little bite to them.
- Once lentils are cooked, strain any excess hot water, rinse well with cold water and set aside to cool.
WARM LENTIL SALAD WITH BEETS + BALSAMIC FIGS - VALLEY FIG ...
From valleyfig.com
Servings 4Category Entrees
- Preheat the oven to 400F. Prick each beet 2 to 3 times with a fork. Set them on a baking sheet lined with foil (for easier clean-up). Once the oven comes to temperature, roast the beets for 1 hour or until fork-tender. Run them under cold water until cool to touch. Peel their skins off and cut each bite down the middle lengthwise, cutting both halves into half-moon slices. Set aside or store until ready to assemble salads.
- While the beets are roasting, make the lentils: Pick through the lentils and remove any rocks. Bring a saucepan with the lentils, water, salt, thyme, and red pepper flakes to a boil. Once boiling, cover and lower the heat to simmer for 20 minutes. Set aside or store until ready to assemble salads.
- While the beets roast and the lentils cook, make the balsamic figs: remove the stems and chop the figs. In a small saucepan or microwaveable bowl, combine the balsamic vinegar, honey, orange zest, salt, and pepper. Warm and whisk until combined. Stir in the figs and set aside for 5 minutes.
- Portion out the arugula into salad bowls. Top each bowl with 1/4 of the chopped beets, warm lentils, walnuts, figs—and any of the soaking balsamic drizzled on top is great too. Crumble the goat cheese on top.* Season with salt and pepper and serve.
FRENCH LENTIL SALAD WITH FENNEL AND BEETS - PRACTICE WITH ...
From practicewithdanielle.com
Estimated Reading Time 3 mins
LENTIL AND BEET SALAD - MED INSTEAD OF MEDS
From medinsteadofmeds.com
4.2/5 (4)
LENTIL AND BEET SALAD - #FOODBYJONISTER
From foodbyjonister.com
Servings 2Total Time 1 hr 30 minsEstimated Reading Time 3 mins
BEET AND LENTIL SALAD WITH LEMON SHALLOT VINAIGRETTE ...
From foodrevolution.org
Servings 2Total Time 1 hr 20 minsCategory Salads
BEET, LENTIL AND SPINACH SALAD WITH POMEGRANATE DRESSING ...
From feastingathome.com
4.6/5 (5)Total Time 1 hr 15 minsCategory SaladCalories 317 per serving
LENTIL SALAD WITH BEETS AND SPINACH | HOUSTON WEIGHT LOSS ...
From houstonweightloss.com
Estimated Reading Time 2 mins
BEET, LENTIL & KALE SALAD WITH TAHINI DRESSING - DISHING ...
From dishingupthedirt.com
Estimated Reading Time 2 mins
LENTIL SALAD WITH ROASTED BEETS AND SWEET POTATO - SERVING ...
From servingdumplings.com
Servings 2Estimated Reading Time 1 minCategory VegetarianTotal Time 40 mins
LENTIL SALAD WITH BEETS AND POMEGRANATE - SAVEUR
From saveur.com
Author Farideh Sadeghin
WINTER LENTIL SALAD WITH BEETS AND ARTICHOKE - GOOD EATINGS
From goodeatings.com
WARM LENTIL SALAD FROM WORLD FOOD: PARIS, BY JAMES OSELAND ...
From wellspentmarket.com
ROASTED BEET & LENTIL SALAD | CANADIAN LIVING
From canadianliving.com
BEET AND CARROT LENTIL SALAD RECIPES
From tfrecipes.com
LENTIL AND BEET SALAD — OMAYAH COOKS // SYRIAN RECIPES ...
From omayahcooks.com
BEET AND LENTIL SALAD WITH HALLOUMI - DASH OF HONEY
LENTIL SALAD WITH BEETS - TFRECIPES.COM
From tfrecipes.com
ETHIOPIAN-STYLE BEET AND LENTIL SALAD
From chrisbeatcancer.com
LENTILS WITH BEETS, WALNUTS AND GOAT CHEESE - JILL'S TABLE
From jillstable.ca
LENTIL SALAD WITH BEETS AND YOGURT-MINT DRESSING | FOOD ...
From foodandstyle.com
LENTIL SALAD WITH BABY BEETS & FETA RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love