Lentil & Beet Salad
This dish has become my favorite dish of all time…for now. It is truly delicious and such a great combination of unique flavors. I got the recipe from Baba Ganuj and made it for dinner several nights ago. The recipe called for pickled beetroots. I think the regular canned pickled beets are a bit bland and creepy tasting at times, but I found the best and tastiest beets yet at Whole Foods (pictured below). So here’s the great recipe I keep going on about.
Ingredients:
For the salad:
1 cup black lentils
1-2 shallots, finely chopped (save some for the dressing) (I didn’t have any so I used chives)
Some pickled beetroots, thinly sliced
Goat cheese (leave it out at room temperature before serving so it softens up)
For the dressing:
Some finely chopped shallots
3 Tablespoons Apple Cider Vinegar
2 teaspoons brown sugar
2 Tablespoons Olive Oil
A handful of finely chopped cilantro
Salt & pepper to taste
A pinch of crushed chili (optional)
Directions:
1. Cook the lentils in about 4 cups of water with a pinch of salt for about 20-25 minutes. You want the lentils done but not mushy. Drain the lentils and let them cool completely.
2. Mix the apple cider vinegar, brown sugar, salt, pepper, chopped cilantro, some shallots, and the olive oil and let it stand while the lentils cool. This will allow the cilantro to infuse into the dressing. Add the crushed chili if you want to give your salad an extra kick.
3. Thinly slice the beets and once the lentils have cooled completely mix them with the beets, shallots, and the salad dressing. Serve into individual bowls and top each salad with some soft goat cheese. Enjoy!
Perullo Press 