This vibrant beet-and-lentil salad can also be served warm over arugula or spinach.
Makes: four to six servings
Prep time: 15 minutes
Cook time: 30 minutes to one hour, plus time for beets to cool
- 2 medium beets, washed
- 2 cups cooked lentils, cooled
- 1½ tbs. freshly squeezed lemon juice, divided, plus more to taste
- 2 tbs. extra-virgin olive oil, divided
- ½ tsp. sea salt, divided, plus more to taste
- 3 tbs. chopped fresh mint
- 3 tbs. chopped flat-leaf parsley
- 1/4 cup walnuts, toasted and coarsely chopped
- Black pepper to taste
- Preheat the oven to 425 degrees F. Wrap the beets in parchment paper, then in foil, and roast for 30 minutes to 1 hour (depending on size), until fork tender and fragrant. Remove from the oven; when cool, peel and cut into small cubes.
- Toss the cooked lentils with 1/2 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and 1/4 teaspoon sea salt; let rest a few minutes. Add the beets and the remaining 1 tablespoon lemon juice, 1 tablespoon olive oil, and ¼ teaspoon sea salt. Stir in the mint, parsley, and walnuts. Add one more pinch of salt, a few grinds of black pepper, or a bit more lemon juice to taste.
Tip: This salad can also be warmed and served over arugula or spinach. The heat will gently wilt the greens.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors