Lentil and Beet Salad with Honey Lemon Dressing
This is the most delicious combination, especially if you are crazy about beets like I am (sorry all you beet haters!). I sometimes speed up the prep by using pre-cooked and vacuum packed lentils and beets from Trader Joe’s, and I think it tastes just as good as cooking the ingredients myself.
- 2 cups cooked lentils (if cooking your own season them with some salt while cooking)
- 4 beets steamed, quartered and diced
- ½ cup goat cheese crumbled, or use feta cheese
- ½ lemon juice only, about ¼ cup
- 1 Tbsp. honey
- 2 Tbsp. olive oil
- ½ tsp. dried dill or use 2 tsp. fresh chopped dill
- Cook the lentils and beets, if necessary (see directions below).
- In a medium-sized bowl, combine the cooked lentils, steamed beets and the cheese (if freshly cooked, the lentils and beets should be cooled to room temperature before adding the cheese).
- In a small bowl or measuring cup, whisk together the lemon juice, honey, oil and dill, and pour it over the salad.
- Toss gently, and serve immediately or chill it for up to 3 days.
To Cook Lentils
- Rinse 1 cup of lentils in a colander or bowl. In a medium saucepan with a lid, bring 1 1/2 cups water to a boil.
- Add the lentils to the boiling water, reduce the heat, cover the pan, and simmer the lentils for 25 - 30 minutes until they are tender to the bite.
- Drain any remaining liquid. Season the lentils with salt, to taste. (This makes more than two cups of cooked lentils, so measure them before adding them to the salad.) You can make the lentils up to 2 days in advance.
To Steam Beets
- Scrub the beets, and cut off the greens, leaving about 1 inch of stems attached to the beets. In a saucepan, bring about 2 inches of water to a gentle boil.
- Steam the beets, covered, for 45 minutes, until they are fork tender.
- Drain the beets, rinse them in cold water, and peel the skins, using your fingers or a vegetable peeler. You can make the beets up to 2 days in advance.
Slow Cooker Directions
- To cook beets in the slow cooker, wrap them individually in aluminum foil, then put them in the slow cooker, layering as necessary. (If the beets are small, it's ok to put 2 or 3 in the same piece of foil.) Cook on low for 6 - 10 hours or on high for 3 - 5 hours. They are done when a fork or knife can be easily inserted through the foil into the beet. Remove the beets and let cool until they can be handled easily, and the skins will slip right off.
- To cook lentils in the slow cooker, combine 1 cup lentils with 2 cups water or broth, and cook on low for 5 - 6 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the lentils and beets if necessary and dice the beets, crumble the cheese if necessary and refrigerate, juice the lemon, chop the dill, make and refrigerate the dressing, or fully prepare and refrigerate the salad. Scramble Flavor Booster: Use the juice of a whole lemon to make the dressing and season the salad with freshly ground black pepper. Tip: If you buy whole beets, keep in mind that the greens that are attached to the vegetable can be prepared just like spinach or Swiss chard or added to smoothies. They are delicious and rich in vitamins and nutrients. Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 11g, 17%; Saturated Fat: 3g, 15%; Cholesterol: 10mg, 3%; Sodium: 490mg, 20%; Total Carbohydrate: 34g, 11%; Dietary Fiber: 11g, 44%; Sugar: 12g; Protein: 13g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Calories: 307kcalCarbohydrates: 32gProtein: 16gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 13mgSodium: 172mgPotassium: 680mgFiber: 11gSugar: 11gVitamin A: 367IUVitamin C: 13mgCalcium: 86mgIron: 5mg
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