Lentil Beet Salad

This recipe feels like a transition to the fall season. Yes, we’ve had beets throughout the summer, but I think the combination of earthy brown lentils and the dried cranberries (which always reminds me of Thanksgiving), shifts this towards an autumnal flavor profile.

Or maybe it’s just the rainy weather.

1 hour
Serves 4

For the roasted beets

• 2-3 beets, mix of red and golden

• 2 Tbsp olive oil

• ¼ tsp salt

For the lentils

• 1 cup brown lentils

• 3 cups water

• 1 tsp salt

For the dressing

• 1/3 cup olive oil

• 2 Tbsp red wine vinegar

• ½ tsp salt

• 1 tsp honey

For the salad

• 1 small bunch beet greens, stems stripped and leaves hand-torn into bite-size pieces

• 1 small bunch sorrel (about 6 leaves), stems stripped and leaves hand-torn into bite-size pieces

• 1 small red onion, minced

• 1 sprig of mint, roughly chopped

• ½ cup walnuts, crumbled

• ½ cup dried cranberries

1. Preheat the oven to 400*

2. Add the beets to a lined baking tray and drizzle with 2 tbsp olive oil and ¼ tsp salt. Mix so that the beets are evenly coated (try not to let the red and golden beets touch to avoid staining). Roast for 40-50 minutes, until the beets start to color and are easily pierced with a fork.

3. In a pot, bring 3 cups of water to boil. Add the brown lentils and reduce to a simmer. Cook for 20 minutes, partially covered, until soft. Add 1 tsp salt towards the end, at about the 15 minute mark. Drain, rinse with cold water, and set aside.

4. Make the dressing by combining the olive oil, red wine vinegar, salt, and honey into a small jar. Cover with a lid and shake vigorously so that everything becomes emulsified, about 10 seconds. Set aside.

5. In a large mixing bowl, add the beet greens, sorrel, red onion, mint, walnuts, dried cranberries, and brown lentils.

6. Add the dressing and toss everything together with tongs or very clean hands.