Lentils With Roasted Beets |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This hearty salad can be a side dish or a vegetarian main dish. It combines the sweet earthiness of beets with meaty lentils. Ingredients:
4 small beets |
1 1/2 cups lentils |
3 cups water |
1 small onion, peeled and left whole |
2 garlic cloves |
1 bay leaf |
salt and pepper |
olive oil |
chopped scallions or parsley (to garnish) |
Directions:
1. Wrap each beet separately in aluminum foil. Place in a baking dish and roast in a preheated 375°F oven until tender, about 1 hour.
2. Rinse lentils under cold running water to remove dust. Combine in a large pot with 3 cups water, onion, garlic and bay leaf. Place over medium het until boiling; reduce to low, cover and simmer until almost all the water is absorbed and the lentils are tender, about 1 hour. Add more water if they start to look dry before getting tender. Remove and discard onion, garlic and bay leaf.
3. Unwrap beets and remove skins. Cut in large dice (about 1/2 ) and add to lentils. Season with salt and pepper, drizzle with good olive oil and garnish with scallions or parsley.
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