Lentil & Beet Salad

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At this point it’s no secret that I’m a fan of bean salads, or any yummy way to get nutrition-dense legumes into my daily diet. This lentil and beet salad with a mustard vinaigrette is a great, and easy salad that’s a great summer dinner.

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Lentils are a great source of protien, folate, iron and manganese. Manganese plays a key role in nutrient absorption, production of digestive enzymes, bone development and preventing osteoporosis and the immune-system.

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INGREDIENTS:

  • 2 Cups cooked lentils (about 1 cup dry)
  • 1 Cup cooked & diced beets
  • Arugula for serving
  • 2 tbsp dijon mustard

  • 1/4 cup champagne vinegar

  • 1/3 cup extra virgin olive oil

  • 1/4 cup toasted walnuts
  • Salt and Pepper to taste

 

INSTRUCTIONS:

  1. Cook lentils: combine one cup of lentils with two cups of water and bring to a boil. Lower heat to simmer and cook for 15-20 minutes.
  2. Dice cooked beets into small pieces
  3. Combine room temperature cooked lentils and beets in a bowl
  4. Make the mustard vinaigrette by combining mustard, champagne vinegar and olive oil well. ( I cheat and use my milk frother)
  5. Add about 1/2 cup of the dressing to the lentil & beet mix and mix well. Add salt and pepper and more dressing to taste.
  6. Let sit for 5 to 10 mins before serving.
  7. Serve over arugula and top with toasted walnuts for some crunch.

 

SERVING SUGGESTIONS & NOTES:

  • Serve over arugula or spinach.
  • Beets can also be substituted for butternut squash or sweet potato.
  • Champagne vinegar can be substituted for rice vinegar.
  • Serve warm in the fall and winter.
  • Can be made nut free by removing the walnut topping.

 

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