1 cup french lentils (the blue-ish ones)
3 cups water
1 bay leaf
8-10 fresh baby beets
1/2 red onion, finely sliced
1/2 cup Italian parsley, chopped
3 tablespoons olive oil
1 tablespoon whole grain mustard
2 tablespoons lemon juice
1 clove garlic, minced
1/2 cup baby beet leaves, chopped
salt and pepper, to taste
1. Bring lentils, water and bay leaf to a boil, then simmer until tender (the ones I used didn't need pre-soaking). Drain and remove the bay leaf.Trim the baby beets to leave 2 inches of stems and the roots. Bring to boil and simmer until tender. Drain, top and tail and remove the skin, then slice.
2. Combine the olive oil, lemon juice, mustard and garlic. Pour over the warm lentils and toss.
3. In a salad bowl, toss the dressed lentils with the baby beets, onion, parsley and beet leaves. Pepper and salt, to taste.
The beets came from my garden and were really nice and sweet.
Source of recipe: Inspiration for this recipe came from the back of a bag of lentils.