I’ve prepared salads similar to this one in the past, so I had to put a bit of a spin on things to keep it interesting. Beet salads are always good in my book, but adding dried cranberries, mint and goat cheese to them just makes everything better. I think these additional ingredients also add some elegance to a classic summer salad. I rarely eat mint, so that was fun. Goat cheese is always good, no matter what, so that was easy. Overall, I think this was an outstanding dish that I’d definitely make again.
This recipe includes a few very good and very filling ingredients. First of all, the beets are the star of the show. After that, there’s lentil, which always hits the spot. Add to these things some mint, goat cheese, dried cranberries, apple slices, red bell pepper, scallions, red lettuce, toasted sunflower seeds and a delicious vinaigrette and you’ve got yourself a winner. Like I said, I’d make this recipe again. I loved the combination of all the flavors.
For the Salad
4 Large Red or Yellow Beets
1 1/2 Cups Dried Lentils
2 Apples, Cored and Sliced
1 Red Bell Pepper, Diced
2 Scallions, Sliced Thinly
12 Fresh Mint Leaves, Chopped
12 Fresh Basil Leaves, Chopped
4 Cups Torn Red Lettuce
1/4 Cup Sunflower Seeds, Toasted
4 Ounces Goat Cheese, Crumbled
For the Vinaigrette
3 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Pure Maple Syrup
2 Tablespoons White Balsamic Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
I’d like to thank Le Coup de Grace for this recipe. This website is one of the best resources for recipes that I’ve found yet. I’ll certainly be returning to it.
Cook the Beets & Lentil
Trim each beet and then cut them into eighths. Add about 12 cups of water to a large pot and bring that water to a boil. Add the beets and then reduce the heat to medium-low and let them cook for about 25 minutes or until they are just tender. When finished, remove the beets from the water and let them cool.
To cook the lentils, add three cups of water to a medium-sized saucepan. Then, bring that water to a boil over high heat and add the lentils to it. Reduce the heat to low and cover the pot. Let the lentils cook for approximately 30 minutes or until just tender. When finished, drain the water from the pot and allow the lentils to cool for about 20 minutes. You can even run the lentils under cold water to get them to cool faster.
Prepare the Vinaigrette
To a medium sized bowl, add the olive oil, maple syrup, vinegar, salt and pepper. Whisk everything together well.
Add the beets, lentils, apples, red pepper, scallions, mint, basil, lettuce and half the sunflower seeds to a large bowl. Then, add in the vinaigrette and toss well until everything is coated.
Plate & Serve
Divide the salad between plates or bowls and then top with the goat cheese and the remaining sunflower seeds. Serve and enjoy!
The Final Beet Salad
This salad involves very little cooking and some prep work. As far as assembly goes, you can’t get much easier. The taste is excellent and I think you’ll really enjoy it. If you try this recipe out, please let me know your thoughts in the comment area down below. Thanks for reading!
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