Ingredients
For the salad:
- 5 small beets (about 1 pound), peeled
- 1 teaspoon olive oil
- Salt and freshly ground black pepper
- 1 cup French green lentils
- 1 carrot, peeled and finely diced
- ½ small onion, finely diced
- 1 bay leaf
- 4 sprigs parsley
- 2 sprigs thyme
- 1 preserved lemon (available in specialty shops) or 2 teaspoons lemon zest
- ⅓ cup chopped parsley
- 2 tablespoons chopped mint sprigs for garnish
For the vinaigrette:
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 shallot, finely chopped
- Salt and freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
404 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 14 grams protein; 108 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
- Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
- To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
- To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.
1 hour
Dining and Cooking