pinchmysalt.wordpress.com Warm Lentil Salad with Baby Beets
8-10 fresh baby beets
1 cup french lentils (the blue-ish ones)
3 cups water
1 bay leaf
1/2 sliced red onion finely sliced
1/2 cup chopped Italian parsley
1/2 cup chopped baby beet leaves
1 clove garlic minced
3 tablespoons olive oil
1 tablespoon seeded mustard
2 tablespoon lemon juice
Directions:
Bring lentils, water and bay leaf to the boil, then simmer until tender (the ones I used didn't need pre-soaking). Drain and remove the bay leaf.
Trim the baby beets to leave 2 inches of stems and the roots. Bring to boil and simmer until tender. Drain, top and tail and remove the skin, then slice.
Combine the olive oil, lemon juice, mustard and garlic. Pour over the warm lentils and toss.
In a salad bowl, toss the dressed lentils with the baby beets, onion, parsley and beet leaves. Pepper and salt to taste.
www.vegweb.com
8-10 fresh baby beets
1 cup french lentils (the blue-ish ones)
3 cups water
1 bay leaf
1/2 sliced red onion finely sliced
1/2 cup chopped Italian parsley
1/2 cup chopped baby beet leaves
1 clove garlic minced
3 tablespoons olive oil
1 tablespoon seeded mustard
2 tablespoon lemon juice
Directions:
Bring lentils, water and bay leaf to the boil, then simmer until tender (the ones I used didn't need pre-soaking). Drain and remove the bay leaf.
Trim the baby beets to leave 2 inches of stems and the roots. Bring to boil and simmer until tender. Drain, top and tail and remove the skin, then slice.
Combine the olive oil, lemon juice, mustard and garlic. Pour over the warm lentils and toss.
In a salad bowl, toss the dressed lentils with the baby beets, onion, parsley and beet leaves. Pepper and salt to taste.
www.vegweb.com
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