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French Lentil and Golden Beet Salad

by SusySedano  |  Jul 14, 2012

French Lentil and Golden Beet Salad
  1. PREP
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  • COOK
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This salad makes a satisfying meal, says Mary Hartley, RD, creator of AskMaryRD.com. “It’s a complex blend of bitter and sweet, acid and oil, with contrasting texture and color; and while every ingredient is healthy, the power ingredient is the mighty lentil,” she says. “If your diet was made up of only 10 foods, lentils would have to be one—they are loaded soluble and insoluble fiber, folic acid, B-vitamins, and a host of major and trace minerals. One serving provides 55 percent of the [daily value] for vitamin C and 35 percent of the [daily value] for iron.” Hartley loves eating (and sharing) this vegetarian salad, but she gives credit to blogger Leela Cyd of LeelaCyd.com for creating it.

INGREDIENTS

SERVES 6

  • 1 1/2 cups Puy Lentils
  • 3 cups Tap Water
  • 4 Beets, Raw
  • 1 cup Radicchio
  • 1/4 cup Olive Oil
  • 100 g Lemon Juice Raw
  • 1/4 cup Capers
  • 1/4 cup Shallots
  • 2 tbsp Mustard
  • 1 tbsp Honey

DIRECTIONS

1 Ingredients:
2 /2 cups French Puy Lentils, rinsed and picked over (be sure to remove any rocks or debris)
3 cups water
4 beets, roughly chopped
5 head radicchio, roughly chopped
6 handful chopped fresh herbs (Cyd likes thyme, Italian parsley, and basil, but says any combo will do)
7 generous glug olive oil
8 Juice of 1 lemon
9 /4 cup capers
10 shallots, minced
11 tablespoons mustard
12 tablespoon honey
13 Salt and pepper to taste
14
15 Directions:
16 Preheat oven to 400 degrees F. In a large roasting pan, spread the beets evenly and toss in a little olive oil. Cook for about 15 minutes. Add lentils and 3 cups of water, cover with foil, and return to the oven for another 30minutes, or until lentils are done. Make the vinaigrette in the meantime: In a large bowl, whisk the olive oil, lemon, capers, shallots, mustard, honey, fresh herbs, salt, and pepper Set aside.
17
18 Once lentils are done, dress with vinaigrette, sprinkle herbs and radicchio, andstir to incorporate. Season with salt and pepper (adjusting acid and oils to your taste). This saladtaste even better the next day, when flavors have fully melded, but it’s also delicious when served immediately.
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20 Makes 6 servings
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22 Per serving (6 servings): 312 calories, 9g fat, 1g saturated fat, 46g carbohydratess, 18g fiber, 400mg sodium, 16g protein
23
  ecipe provided by Leela Cyd of LeelaCyd.com.