Archive | June 2013

Lentil and Beet Salad

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  • 1 bunch of fresh red beets (Usually about 4-6 each. They will vary in size)
  • 3 tablespoons of kosher salt
  • 1⁄2 yellow onion, diced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 3 tablespoons olive oil
  • 1 cup lentil beans (rinsed and drained)
  • 1⁄4 cup white wine
  • 1 cup vegetable stock
  • 2 bay leaves
  • 1 clove garlic minced
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon orange zest
  • 1 teaspoon orange juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon fresh rosemary
  • 1 tablespoon fresh parsley



1. Thoroughly wash the beets and then separate them from their leaves. Discard the stems and leaves. Sprinkle the beets liberally with the 3 tbsp of salt and then put them into a 375 degree oven. Check them after 30 minutes by piercing one with a pairing knife. If they do not feel soft enough for the knife to easily penetrate to the middle of the beet, then put them back into the oven for another 15 minutes. Note: A very large beet can take over an hour to cook while a small one can be done in 20-30 minutes. The size of your beets will determine your cook time.

  1. Remove the beets from the oven and let them cool for 15 minutes. Once they are cool enough to handle, then peel the skin off with a knife and slice them into 4-6 pieces (again, depending on the size of the beet).
  2. Meanwhile, saute the onion, carrot and celery in 1 tablespoon of the olive oil at medium-high heat until soft and translucent.
  3. Add the lentil beans and white wine and stir constantly for 30 seconds. Add the vegetable stock and the bay leaves, cover and reduce heat to low. Cook for about 20-25 minutes until the lentils are soft and cooked all the way through. Spoon into a shallow dish and put into the refrigerator to cool down.
  4. Once cooled, mix the beets, lentils, the other 2 tablespoons of olive oil and the rest of the ingredients together. Mix well and then allow at least 1 hour for all of the flavors to merry together and infuse.