REFRESHING LENTIL AND BEET SALAD

3 from 1 vote

SUITABLE SUBSITUTE If you can’t find puy lentils, you can use any other type of lentils: green or brown. HOW TO COOK LENTILS Prepare on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough pot as the lentils will double (or even triple) in size. Bring to a boil, cover the pot, reduce heat and simmer until the lentils are tender. For most types of lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Only season with salt after cooking; otherwise, the lentils will become tough.

3 from 1 vote

REFRESHING LENTIL AND BEET SALAD

By Diane Kochilas

Prep Time 15

Servings

Feta, Greek – Inspired, Greek Honey, Mediterranean, Mediterranean Diet, Recipes, Salads, The Ikaria Diet, Vegetarian

Prep Time 15

Servings

Feta, Greek – Inspired, Greek Honey, Mediterranean, Mediterranean Diet, Recipes, Salads, The Ikaria Diet, Vegetarian

Ingredients

2 cups of cooked puy lentils
4 medium cooked beetroots cut into wedges
4 red radishes sliced paper thin
1 cup rocket washed and cut into bite-size pieces
1/2 cup feta or soft goat’s cheese crumbled
Dressing
2 Tbsp balsamic vinegar
1 tsp Greek honey
2 tbsp extra virgin Greek olive oil
1 lime cut in wedges, for garnish
Crackers or pita bread cut into squares

Instructions

Add the lentils and beetroot to a mixing bowl.
Whisk together the dressing ingredients before pouring over the lentils and vegetables in the bowl. Let the dressing steep into the ingredients to marinate them for at least 5 minutes (ideally half an hour if you have the time).
On a large serving tray, plate the arugula, followed by the marinated mix. Top with feta or goat’s cheese. Serve with lime wedges and crackers or pita.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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REFRESHING LENTIL AND BEET SALAD