{"id":1963,"date":"2019-05-06T19:07:44","date_gmt":"2019-05-06T17:07:44","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=1963"},"modified":"2026-03-04T22:01:53","modified_gmt":"2026-03-04T20:01:53","slug":"lentils-and-roasted-beets-salad","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/lentils-and-roasted-beets-salad\/","title":{"rendered":"Lentils and Roasted Beets Salad"},"content":{"rendered":"
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I received two bags of beets this week. The first one had young and small white beets, the second had inside orange beets that were plump and fresh. All the beets had long stems and abundant leaves, all of them covered with soil, and to me that was very moving. Something about seeing soil on your vegetables automatically makes me believe in their taste and instantly there are like a million things I want to do with them.<\/p>\n\n\n

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I don’t know where you buy your vegetables, but for me it’s something that keeps me busy. For example, I can’t bring myself to buy cheap (and often not that red) tomatoes at the supermarket, just can’t. So I always at the look for good vegetables, and of course that I always find them. I also try to buy vegetables in their season, especially those vegetables that are on the markets for only a short period of time, and I find that it brings me a feeling of festivity to my kitchen and adds tons of interest to the whole cooking process.<\/p>\n\n\n

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This obsession I have with vegetables, or any other ingredient that comes into my kitchen, isn’t just because. It comes from a true belief that when I have love and pride in the food I put on my plate, then not only this food will taste better, it will be more nutritious. Not just from the nutritional values point of view, but in what it does to my soul. And this is without mentioning that when the ingredients are good, so of course dealing with it is much simpler – there is no need for that many spices or any other additions to elevate the taste of the dish, the starting point is already excellent, you just need to allow that vegetable (or any other main ingredient) shine.<\/p>\n\n\n

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One last confession before the recipe – my “plate pride” is severely compromised by my kids’ plates\u2026 While I make sure to eat salads of all colors, they prefer the israeli couscous, white bread and all kinds of other beige foods \u2026 I personally know lots of kids who eat vegetables, sadly not mine… But I’m not discouraged. I have my methods to make sure they’ll get those vitamins like carefully and meticulously adding zucchini and carrots to a tomato sauce (and of course grinding everything so they won’t notice it), preparing them delicious shakes and smoothies filled with fresh fruit, and in general pretty much willing to try any relevant trick. Once every other day I complain to my mom about their vegetable eating habits, and she smiles while reminding me that I, too, as a child, was a very poor vegetable consumer and look at me today – getting excited about beets covered in soil…<\/p>\n\n\n

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For the beets, that came with soil on them, I had to pair the lentils that for me are like soil. Along with the lentils are fresh roquette leaves, walnuts and feta cheese, seasoned with pomegranate concentrate and balsamic vinegar. The resulting salad is delicious, satisfying, with sweetness and sourness highlighted by both the beets and the pomegranate concentrate. Enjoy😊<\/p>\n\n\n

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\"Lentils<\/div>\n<\/div>\n

Lentils and Roasted Beets Salas<\/h2>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>\n
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Ingredients:
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