Ingredients
Salad:
- 1/2 cup Puy lentils, dry
- 1 cup water
- 1 bay leaf
- 4 medium beets (I used 2 red and 2 yellow)
- 1/3 cup crumbled goat cheese
- 1/4 cup red onion, thinly sliced
- 1 handful parsley, roughly chopped
- 1 small handful chives, minced
Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed and minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Preheat oven to 400°F.
- Begin by roasting the beets. Wash and loosely wrap each beet in aluminium foil and roast in the oven for 1 hour until beets are tender.
- While the beets are roasting, add 1/2 cup of Puy lentils and 1 cup of water to a pot with a bay leaf and bring to a boil. Reduce to a simmer and cook for 20 minutes until lentils are soft but not mushy. You are looking for them to still have a little bite to them.
- Once lentils are cooked, strain any excess hot water, rinse well with cold water and set aside to cool.
- Once roasted, remove beets from the oven allow beets to cool, leaving the foil on.
- While the beets and lentils are cooling, prepare the dressing. Add all of the ingredients to a jar or bowl and whisk until well combined.
- Once cooled, gently remove the outer skin from each beet, it should pull off easily when they are roasted.
- Once the skin is removed, cut roasted beets into cubed bite size pieces.
- Once beets and lentils have cooled completely, add them to a large bowl to prepare the salad.
- Add sliced onion and toss to combine with the beets and lentils. Drizzle in the dressing and toss to ensure everything is well coated.
- Add crumbled goat cheese and fresh herbs, season with salt and pepper to taste, and give it one last toss before serving.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 270 calories
- Sugar: 10 grams
- Fat: 17 grams
- Carbohydrates: 20 grams
- Fiber: 7 grams
- Protein: 11 grams