Smoky Beet and Lentil Salad
Author: 
Recipe type: Salad
Serves: 2 as entree, 6 as salad
 
Ingredients
For the beets:
  • 3 medium sized beets, chopped into ½ inch cubes
  • ¼ cup olive oil
  • 2 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • 1 teaspoon Kosher salt
For the lentils:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup dry green lentils
  • 2 cups vegetable broth
  • ½ teaspoon Kosher salt
  • 1 tablespoon white wine vinegar
For the salad:
  • ½ yellow onion, sliced thin
  • 1 cup walnuts, chopped
  • 1 cucumbers, sliced thin
  • ¾ cup feta cheese, crumbled
  • 2 handfuls greens (mixed salad greens, arugula, microgreens, or whatever you have on hand)
  • Freshly ground black pepper
Instructions
To cook the beets:
  1. Prepheat oven to 425F.
  2. Toss beets with olive oil, paprika, coriander and salt. Spread out in a single layer on a large baking sheet and bake for 25-30 minutes, until tender. Let cool.
To cook the lentils:
  1. Heat olive oil in a medium saucepan over medium high heat. Add garlic and lentils and cook for 1 minute. Stir in broth and salt and cook until lentils are tender, about 20-25 minutes, stirring occasionally. Remove from heat and let cool slightly. Stir in vinegar.
To make the salad:
  1. In a large bowl, toss together cooked beets, lentils, onion, walnuts, cucumber, feta and greens. Mix well, salt and pepper to taste.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/10/15/smoky-beet-and-lentil-salad/