Beet, Cherry & Lentil Salad
Servings Prep Time
4 to 6 servings 15minutes
Cook Time
60minutes
Servings Prep Time
4 to 6 servings 15minutes
Cook Time
60minutes
Ingredients
Salad
Dressing
Instructions
  1. 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.
  2. 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.
  3. Using a mandoline or a sharp knife, thinly slice the remaining three beets into thin round slices. Set aside.
  4. 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.
  5. 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.
Recipe Notes

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