Monday, January 2, 2012

Lentil and Beet Salad

lentil and beet salad recipe

Welcome to K&K Test Kitchen's Meatless Mondays!  One of our goals this year is to eat meatless at least once a week, and to keep us on track I thought it would be a great idea to participate in the Meatless Monday movement.  We are going to try our best!  Why meatless?  Skipping meat once (or more) a week is a healthy, budget friendly option.  There are so many delicious alternatives.

This Lentil and Beet Salad is just one of millions of delicious meatless meal possibilities.  It is really filling and has a wonderful variety of flavours and textures.  My intention was to make this recipe from Leela Cyd, but of course in my post-New Year's Eve / intense Settlers of Catan playing haze, I forgot the honey and mustard for the dressing and the shallots.  My version of the salad was good, but I would highly suggest following the recipe below.  The honey would have cut a little bit more of the bitterness of the radicchio.  We also used fewer lentils (maybe 1 cup) and they were just green lentils.  Try to find French lentils, because they will hold their shape better and use 1-1/2 cups of lentils to balance out the radicchio better.

Lentil and Beet Salad
Adapted from LeelaCyd

1 1/2 cup French Puy Lentils, rinsed
3 cups water
4 roasted beets, roughly chopped
1 head radicchio, roughly chopped
I used thyme (because I had it leftover from the night before and was out in the woods), but you could also use Italian parsley and basil, chopped
3 tablespoons olive oil
Juice of one lemon
1/4 cup capers
2 shallots, minced
2 tablespoons grainy Dijon mustard
1 tablespoon honey
salt and pepper to taste

(If using green lentils) Bring 3 cups of water and 1-1/2 cups of lentils to a boil.  Turn the heat down slightly and simmer for 60 minutes. Follow the directions on the package for French lentils.

Preheat the oven to 400°F.  Scrub beets, cut the tops and bottoms off, and rub the outside with olive oil.  Wrap them in aluminum foil and place in the oven.  Roast for 45 minutes.  When the beets are roasted, let them cool until you can handle them.  Peel the skin off and chop roughly.

When the lentils are done cooking, let cool slightly, then mix with the radicchio, beets, capers, and shallots.  Mix three tablespoons of olive oil, lemon juice, mustard, and honey together.  Dress the salad, then sprinkle with salt, pepper, and herbs.




3 comments:

  1. This sounds like a delicious and healthy way to start the new year!

    ReplyDelete

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