EMILY'S PURLOINED BEET AND LENTIL SALAD
Provided by Mark Bittman
Categories brunch, dinner, lunch, salads and dressings
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Place whole beets into a 13 x 9 x 2-inch baking dish; strew with onion slices, basil leaves, crushed garlic. Drizzle with olive oil; salt, pepper. Add water to pan.
- Cover pan tightly with foil, bake without uncovering, for 1 hour and 15 minutes.
- While beets are roasting, place lentils in another 13 x 9 x 2-inch pan with 4 cups of the stock, tightly covered with foil. After the beets have cooked for 45 minutes, place lentils in oven. Check lentils after 30 minutes. If stock has been absorbed and lentils are tender, remove with beets. Otherwise, continue to cook another 15 minutes or so, adding more broth if necessary to prevent lentils from burning.
- Allow beets and lentils to cool, uncovered. (Drain any excess broth from lentils if necessary) Remove beets from pan, reserving remaining beet-juice-onion-basil mixture. Peel, cut into 1-inch chunks; combine with lentils and juice-onion-basil mixture in a large bowl. Toss with about half jar of Simple mustard Vinaigrette, more or less to taste. Adjust salt and pepper. Serve at room temperature.
- To make vinaigrette: In a jar, stir together 8 tablespoons olive oil, 1 tablespoon Dijon mustard, 3 tablespoons of red wine vinegar, 1/2 teaspoon salt, freshly ground black pepper. Place the lid on the jar, and shake vigorously, until emulsified.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 10 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 444 milligrams, Sugar 8 grams, TransFat 0 grams
BEET AND LENTIL SALAD WITH CHEDDAR
This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
- While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.
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