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Warm Lentil Salad with Baby Beets

What you need: 

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

What you do: 

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.

Preparation Time: 
10 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes


this was delicious!! i served it over a bed of baby spinach leaves. the dressing is very flavorful


This was very very good! I love beets and lentils. The only thing I added was a little apple cider vinegar and cayenne. I also couldn't find any french lentils so I used some green lentils. I ended up having leftovers and I actually like it even better as a cold salad. I will definitely be making this during the summer. Thanks

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