Best 7 Lentil Salad With Beets Recipes

LENTIL SALAD WITH BEETS AND BACON

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.

BEET AND LENTIL SALAD

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 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.

LENTIL SALAD WITH BEETS

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.

LENTIL SALAD WITH BEETS AND GINGER

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.

WARM BEET AND LENTIL SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
• Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
• Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
• Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
• Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
• Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
• Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
• Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
• Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
• Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g

LENTIL SALAD WITH BABY BEETS & FETA

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.