Name: Beet and Lentil Citrus Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 4 large red or yellow beets, washed and trimmed; ½ cup beluga (black) lentils, rinsed; 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; 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

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

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.

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.

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

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

In a large bowl, mix ½ vinaigrette with frisée.

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

Drizzle remaining vinaigrette over salad.

Ingredients