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Roasted Beet and Lentil Salad with Mint Dijon Vinaigrette

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Fortunately, we still had mint in the garden bed, not a lot, but enough for this delicious salad. We have made many beet salads here of late. When you cook with what is currently in season, you will have repeated ingredients, but there is no reason to have repeated recipes. And I am very happy I made this salad. 


This is my first lentil salad, but it will not be my last. I was a bit nervous cooking the lentils to get them just right, cooked but not mushy, and I am proud to say it is fairly easy. I did a couple of taste tests along the way, about 4 minutes apart and took them off the heat at that "they could use another minute" stage, knowing they would soften a bit when cooling. 


If you like beets and/or lentils, I hope you give this salad a try, it really is so good. It is also perfect as a light supper or a meat-less entree if desired. This is adapted from a recipe found in Urban Pantry - tips & recipes for a thrifty, sustainable and seasonal kitchen. I had picked this book up, along with many others from our visit to the library last week. I upped the flavor with additional vinaigrette as the salad seemed a bit dry for my tastes and made a change in how the onions were presented, but the overall salad is right out of the book. 



Roasted Beets and Lentil Salad with Mint Dijon Vinaigrette.

Roasted Beet and Lentil Salad with Mint Dijon Vinaigrette
adapted from: Urban Pantry - tips & recipes for a thrifty, sustainable and seasonal kitchen

3 medium beets, scrubbed and cooked until tender, you may cook on the stove or roast in the oven. Note: this can be completed ahead, refrigerate after slipping the skins. When ready to assemble the salad, dice the beets. 



Roasting beets sweetens them for salads and simple eating.
Oven-roasted beets are very tender and sweet in this salad.
1 medium onion, cut in half crosswise 
2 cloves garlic
1 bay leaf
1 c black or French green lentils (you will want these lentils for a salad, they are firmer and do not mush up as easily)
1 t salt
water

1/2 c olive oil

1/4 c red wine vinegar
1 T Dijon mustard
1/2 t salt
fresh ground pepper
1/4 c thinly sliced mint leaves

1/2 c feta cheese


Slice 4 1/4 inch slices from the center of the onion, set aside. 




Combine the leftover onion piece (saving the other half for another use), 2 cloves garlic, bay leaf, salt, lentils, and water. Bring to a boil, reduce heat, cover and simmer 25 minutes until tender. Very important, do not overcook, you want firm lentils. 


Simmering lentils.

When lentils are tender, drain in a fine mesh sieve. Find and reserve the garlic cloves, to be used in the vinaigrette. 


Blanch the onion in hot oil, to soften the flavor and the "raw" crunch for this salad.
To make the vinaigrette, heat the olive oil in a medium-size pan, mince the reserved sliced onion (save the other half for another use). Add minced onion to the hot oil, it should sizzle, stir and let the onion blanch in the oil for 1 minute, the onion should not brown and will not be cooked. Set aside to cool.

When the oil has cooled, add the remaining ingredients, red wine vinegar, Dijon mustard, salt and pepper, and the sliced mint leaves. Mash the reserved garlic and stir into the vinaigrette. 


Remove the cooked onion and bay leaf from the cooked lentils, and place in a large bowl, add the reserved beets and feta cheese. Pour the vinaigrette over the lentils and beets, gently combine. Taste and adjust final seasoning if desired. Refrigerate until serving time. Let come to room temperature for 30 minutes before serving, stir gently and serve. 



Roasted Beets and Lentil Salad with Mint Dijon Vinaigrette and Feta




Enjoy!

You may also like:

Apple and Beet Salad with Gorgonzola

Red Beet Salad with Cranberry Vinaigrette.

Fresh Beet Salad with Grapefruit Vinaigrette and Feta




Presenting our unique and delicious collection of original recipes in our new book, Salads and Salad Dressings Book III available right here!






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Comments

  1. Oh, this looks awesome! I need to love beets, ie eating them! LOL. I recently cooked green lentils from scratch (for the first time) and actually like the taste, so I am hooked!

    ReplyDelete
    Replies
    1. Hello Emily, I really enjoy trying new lentil recipes. I hope you like this one.

      Delete
  2. I've been nervous about cooking lentils too, Melynda, but your post has really encouraged me. Love your Roasted Beet and Lentil Salad with Mint. Thank you so much for sharing it with us at Hearth and Soul.

    ReplyDelete
  3. Hi Melynda,
    That is a lovely plate of salad! I need to use beet more often in my kitchen! And lentils too! Thanks for sharing with CC!

    ReplyDelete
  4. I love beets and lentils, so I bet I'd love this!

    ReplyDelete
    Replies
    1. Hello, I have really enjoyed this salad and it has given me the courage to try other lentil salads. Thanks for visiting.

      Delete
  5. Are black lentils the le Puy type? This sounds good, though I might leave the beets raw.

    ReplyDelete
    Replies
    1. The small black lentils are referred to as Beluga, they look a lot lot Caviar when they are cooked. You could sub the le Puy type as they also stay firm after cooking.

      Delete
  6. My dad loves beets and this dish looks like it would be right up his alley. Thanks for linking up with Funtastic Friday!

    ReplyDelete
  7. I love lentils and this salad sounds delicious with the beets and the dressing. I like the bright color too. Thanks for sharing it with Souper Sundays.

    ReplyDelete
  8. Hi Melynda,
    We just love beets and grow them in our garden. This will be a great recipe for us to try. Thanks so much for sharing with us at Full Plate Thursday and have a great week!
    Miz Helen

    ReplyDelete
  9. This looks wonderful! I must cook with lentils and beets more often!

    ReplyDelete

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