An easy way to increase your protein and fibre intake.
Bring on the pulses!
Lentils, like all pulses, are an inexpensive and easy way to fill your belly any day of the week, and they could not be simpler to cook. Not to mention, unlike so many other superfoods, cooking those tiny legumes actually helps enhance the absorption of calcium, iron and zinc. This salad breathes new life into the cheap and cheerful protein with a range of vibrant colours, satisfying textures, and sweet and earthy flavours. We recommend choosing a variety of beet colours to get the most antioxidant bang for your buck (and the most lunchroom envy), but in a pinch, any variety will do.
Combine the lentils and water in a saucepan. Bring to a boil, then reduce the heat to a simmer over medium-low heat. Cook the lentils for about 20 to 30 minutes, or until tender, then generously season them with salt and pepper. Set aside.
Meanwhile, preheat oven to 425°F. Toss three beets (different colours, if desired) with a bit of olive oil and wrap each in aluminum foil. Place on a baking sheet and roast until tender when poked with a knife, about 45 to 60 minutes. When cool enough to handle, rub with a paper towel to remove the skins, and cut into random wedges and cubes.
Using a mandoline or a sharp knife, thinly slice the remaining three beets into thin round slices. Set aside.
Prepare the dressing by transferring ½ cup cherries, balsamic, olive oil, Dijon, herbes de Provence, salt and pepper to a food processor. Purée until smooth.
To assemble the salad, mix together the arugula and cooked lentils and toss with dressing. Top with the cooked beets, thinly sliced beets, cherries, chèvre and pistachios.
Nutrients per serving: 342 calories, 13 g protein, 18 g fat (3 g saturated fat), 34 g carbohydrates, 13 g fibre, 3 mg cholesterol, 146 mg sodium