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–+ servings
Lentils and Roasted Beets Salas

Lentils and Roasted Beets Salad

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Lentil soaking time (optional) 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
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Ingredients:
  

For the roasted beets:

  • 3 medium beets (any color)
  • 1 cup coarse salt (for the roasting bed , not eaten)
  • Olive oil for greasing the beets

Other salad ingredients:

  • ½ cup black lentils rinsed and drained (soaking for at least 30 minutes beforehand is optional but recommended)
  • 2 cups coarsely chopped beet greens stems and leaves separated
  • ¾ cup walnuts coarsely chopped
  • 1 cup arugula (more if you like)
  • Feta cheese for topping

For the dressing:

  • 3 tbsp olive oil
  • 2 tbsp pomegranate concentrate
  • 1 tbsp balsamic vinegar
  • Salt and freshly ground black pepper to taste (at least ½ tsp each)

Instructions:
 

  • Roast the beets: Preheat the oven to 400°F (200°C). Rinse the beets well, and set the greens aside if they're still attached. Line a small oven-safe tray with parchment paper and pour the coarse salt on top as a bed for the beets. Grease the beets lightly with olive oil, place them on the salt, and roast for 1.5 to 2 hours, depending on their size, until soft all the way through.
  • Cook the lentils and greens: In a small pot, combine the black lentils and the beet stems (not the leaves yet) with plenty of water, like cooking pasta. Bring to a boil and cook for 20-25 minutes, depending on how long the lentils soaked. About 5 minutes before they're done, add the beet leaves and stir. Drain and let cool.
  • Make the dressing: In a small jar with a lid, combine all the dressing ingredients and shake until smooth.
  • Assemble: In a large bowl, combine the lentils and beet greens, walnuts, arugula, and most of the feta (save some for topping). Peel the roasted beets, they should come off easily, and cut into large pieces. Add to the bowl. Pour most of the dressing over everything, reserving a little, and toss gently until well coated.
  • Serve: Transfer to a serving bowl and top with the reserved walnuts, feta, and remaining dressing.

Notes:

  • Kale (without stems) or spinach can be used instead of beet greens.
  • Keeps in the fridge for up to 3 days, and is great served cold too.
  • If making ahead, add the arugula just before serving so it stays crisp.
  • In a rush? Pre-cooked, vacuum-packed beets work as a shortcut, though the flavor won't be as deep as salt-roasting your own.
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