This delicious photo may look familiar... It is the lovely salad that Asha prepared for us the evening we shot her Step Inside With feature (posted earlier this week). It was so beautiful that I asked her to share the recipe. Lately, I cannot get enough lentils! Enjoy.
1 cup french lentils (washed and picked over)
2-3 beets (stems/roots trimmed)
2 handfuls of baby greens (I used a mix of arugula and spinach)
4 T red wine vinegar
4 T extra virgin olive oil
1-2 T dijon mustard
salt & pepper to taste
Add 2-3 cups of water to medium saucepan with lentils. Cover, bring to boil and then lower heat to simmer. Cook for 30-40 minutes, or until tender.
Meanwhile, preheat the oven to 400 degrees. Rub beets with olive oil, salt & pepper and wrap individually in aluminum foil. Bake beets for 40-50 minutes. Let cool, peel and chop into bite size pieces.
Whisk vinaigrette ingredients together.
To assemble -- Drain lentils. Combine lentils and beets and add vinaigrette to taste. Add greens and toss to wilt slightly. Spoon tossed salad into bowls and top with a few ounces of room temperature goat cheese.
Photo by Austin Gros.