Lentil Salad With Beets and Ginger

Ingredients

• 2 lentils, preferably French Le Puy
• 3 medium beets, about one bunch
• 3 tablespoons extra virgin olive oil
• 1 teaspoon minced fresh ginger
• 1 tablespoon Dijon mustard
• 3 tablespoons balsamic vinegar
• Salt and freshly ground black pepper

6 servings

Preparation

1. Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
2. While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
3. Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
4. Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.

1 hour