Beet Hunger - Part 2

(Jul 18, 2015) 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!