These beets are slightly sweeter than their red counterparts but they still have an earthy flavor. Lentils are the most earthy-tasting food to me so I knew they would pair perfectly together. The fresh mint and juicy pomegranate add some zest to this salad to bring it alive. This can be eaten as meal for lunch or would make a nice side dish for dinner.
YIELDS
3–4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups water
- 1/2 cup dried lentils
- 2 cups golden beets, peeled and diced
- 2 tbsp olive oil
- salt and pepper to taste
- 1/2 cup diced shallot
- handful fresh mint
- seeds from 1 pomegranate
- 1/4 cup chopped almonds
- For the dressing:
- 4 tbsp olive oil
- 3 tbsp balsamic dressing
- 1 tsp maple syrup
- 1 tsp dijon mustard
- 1 garlic clove, minced
- salt and pepper to taste
Directions
1. Preheat oven to 425°F.
2. Toss the beets in a mixing bowl with the olive oil, salt, and pepper. Pour into a baking sheet and bake for 15 min, flip, and bake for 15 more min, until they can be pierced with a fork.
3. While the beets are roasting, prepare your lentils. Add the lentils to a small pot and cover with water. Bring to a boil and reduce to a simmer and let cook until lentils are soft. Strain and set aside.
4. In a small mixing bowl, whisk together all of the ingredients for the dressing.
5. Remove beets from oven and strain lentils. Toss beets and lentils together in a large mixing bowl.
6. Add the pomegranate, shallots, almonds, mint, and dressing and mix well before serving.
Also by Lauren: Vegan Chickpea Flour Frittata Muffins
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Photo: Lauren Sacerdote
