Saturday, July 18, 2015

Beet Hunger - Part 2

In my previous post I talk about the unbelievable benefits of beets.  Here's a continuation to that post with this delectably light salad - perfect as a main or side.
Here's what you need:
1 cup uncooked green lentils, soaked
1 bunch parsley
1 red onion
3 large beets, pre-cooked 
1/4 cup pinenuts
soft goat cheese (enough to sprinkle on top)
1/4 cup white vinegar
dressing (recipe found here)

1. Finley chop red onion and soak in red vinegar, set aside
2. Dispose of lentils soaking liquid, add two cups water to a pot, add lentil and cook (simmer and then reduce heat)
3. While the lentils cook, chop beets in small cubes
4. Dry fry the pinenuts until golden
5. In a large bowl, assemble salad: mix green lentils with beets and onion/vinegar mixture
6. Mix in dressing
7. Top with crumbled cheese and pinenuts
8. Serve & enjoy!

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