My husband was on vacation last week and really wanted to grill a steak (for himself!) for dinner. When he made his special (out of the ordinary – for us) dinner, I made this special lentil salad for my dinner. 🙂 He ate it as a side dish too. I had orange beets from my CSA share to include in the salad, although red beets may have added more contrast in the finished dish. We ate the beet greens sautéed with CSA Swiss chard and leeks on the side. This recipe was adapted from Saveur. The dressing has a bright, wonderful flavor; I substituted Herbs de Provence for lavender.
- 3/4 to 1 pound beets, scrubbed clean
- 7 T olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cups French green lentils
- 5 bay leaves
- 1 tsp mustard seeds
- 2 cups fresh orange juice (about 6 Valencia oranges)
- 1 tsp Herbs de Provence
- 2 T honey
- 1 small red onion, thinly sliced (1/8″ mandolin)
- Heat oven to 400 degrees. Rub beets with 2 T olive oil, salt, and pepper in a 8″-square baking dish and cover with foil; cook until tender, about 1 hour on convection roast. Let cool, then peel beets and chop; set aside.
- Bring lentils, bay leaves, and 4 cups of water to a boil in a 4-quart saucepan. Reduce heat to medium-low; cook, covered, until tender but not mushy, about 25 to 30 minutes. Drain, discarding liquid and bay leaves.
- Toast mustard seeds in a 10″ or 12″ skillet over medium-high heat until they begin to pop, 1-2 minutes. Add juice; boil. Reduce heat to medium-low and add Herbs de Provence.; cook until juice is reduced to about 1/2 cup, 20-30 minutes. Whisk in honey and remaining 5 T oil.
- Add beets, lentils, red onion, salt and pepper; toss to combine. Serve warm, room temperature, or cold.
I just received a bunch of yellow beets in my CSA, which would work well with this recipe. I’ve had something similar but with quinoa – delish!
Yellow beets would be perfect. 🙂 The sautéed beet greens could be added as well.