Lentil Salad With Beets and Ginger
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups lentils, preferably French Le Puy
- 3medium beets
- 3tablespoons extra virgin olive oil
- 1teaspoon minced fresh ginger
- 1tablespoon Dijon mustard
- 3tablespoons balsamic vinegar
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
312 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 17 grams protein; 286 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
- Step 2
While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
- Step 3
Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
- Step 4
Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.
Private Notes
Comments
I found that roasting the beets rather than boiling, using quality Le Puy lentils, and increasing amount of ginger all improved flavor and made this a really good, healthy and easy weeknight main dish. Chopped the beet greens and added to warm lentils.
Yes, I added the beet greens, feta, and sliced radishes.
This was a winner in our home! I had one enormous yellow beet, and black beluga lentils - no French Le Puy. The color contrast was beautiful, and the beluga lentils have an almost smoky quality that went wonderfully with the beet and vinegar. I tripled the ginger - our kid is a ginger fanatic - and we all felt it could have used more still. With more ginger this is going into regular rotation.
Overcooked lentils is the death of this salad. I think 40 mins is too long - maybe 20. And if you "set them aside" covered they will continue to cook. Mushy lentils will result.
Messy looking and too many lentils
I liked this recipe, it is an easy make ahead dish that satisfies the vegans at the dinner table. Not always easy in our house! I did make a couple of additions, simply because I had the ingredients all straight from the garden. I added one leek thinly chopped and one carrot thinly chopped. I sauted the leeks in the oil BEFORE the ginger went in. Leeks sauted for 4 minutes, then ginger for 1 minute. I also garnished with some Italian parsley. The carrots gave it more color.