AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 4 large red or yellow beets, washed and trimmed
 ½ cup beluga (black) lentils, rinsed [can used canned]
 2 navel oranges, peeled and segmented
 4 scallions, sliced on bias
 4 cups frisee lettuce, rinsed and coarsely torn
 2 Tbsp. shelled, unsalted raw pistachios, chopped
Vinaigrette Ingredients:
 6 Tbsp. white balsamic vinegar
 2 garlic cloves, minced
 2 tsp. maple syrup
 1 tsp. miso paste
 2 Tbsp. olive oil
 1 ½ tsp. Dijon mustard
1

Preheat oven 425° F. Wrap beets in aluminum foil and roast until tender when pierced with a fork, about 40 minutes. Remove from oven and set aside to cool.

2

Add lentils to medium sauce pan, cover with water and bring to a boil. Reduce heat and simmer, uncovered, until tender but not mushy, about 20 minutes. Drain and put in a bowl.

3

Place all ingredients for dressing in mason jar and shake vigorously until combined.

4

Once beets are cool enough to handle, unwrap and, using a dry paper towel, “wipe” off skin. Cut into bite-sized wedges.

5

In a large bowl, mix ½ vinaigrette with frisée.

6

Top salad with beets, lentils, oranges, scallions, and pistachios.

7

Drizzle remaining vinaigrette over salad.

Ingredients

 4 large red or yellow beets, washed and trimmed
 ½ cup beluga (black) lentils, rinsed [can used canned]
 2 navel oranges, peeled and segmented
 4 scallions, sliced on bias
 4 cups frisee lettuce, rinsed and coarsely torn
 2 Tbsp. shelled, unsalted raw pistachios, chopped
Vinaigrette Ingredients:
 6 Tbsp. white balsamic vinegar
 2 garlic cloves, minced
 2 tsp. maple syrup
 1 tsp. miso paste
 2 Tbsp. olive oil
 1 ½ tsp. Dijon mustard

Directions

1

Preheat oven 425° F. Wrap beets in aluminum foil and roast until tender when pierced with a fork, about 40 minutes. Remove from oven and set aside to cool.

2

Add lentils to medium sauce pan, cover with water and bring to a boil. Reduce heat and simmer, uncovered, until tender but not mushy, about 20 minutes. Drain and put in a bowl.

3

Place all ingredients for dressing in mason jar and shake vigorously until combined.

4

Once beets are cool enough to handle, unwrap and, using a dry paper towel, “wipe” off skin. Cut into bite-sized wedges.

5

In a large bowl, mix ½ vinaigrette with frisée.

6

Top salad with beets, lentils, oranges, scallions, and pistachios.

7

Drizzle remaining vinaigrette over salad.

Beet and Lentil Citrus Salad