Red Lentil, Roasted Beet and Endive Salad
This earthy dish is especially great for vegetarian diets. Lentils are full of protein and roasting the beets and endives gives them a unique flavor.
|3||medium size beets|
|Salt and pepper to taste|
|1 1⁄2||tbsp||olive oil|
|2||c||lightly salted water or vegetable stock|
|2||c||Stonyfield Organic Fat Free Plain Yogurt|
Preheat oven to 350°.
Cut tops and ends off of beets. Cover with water in a pot and add salt. Bring to a boil. Let simmer for 10 minutes.
Meanwhile bring to a boil 2 cup of vegetable Stock or lightly salted water.
Add red lentils and bring back to boil. Cover and reduce to simmer for 5 minutes. Take off heat leave covered for 15 minutes. Once cool, toss with a bit of olive oil.
Rinse beets in cold water, the skin should peel off easily with your hands. Cut off any skin that does not peel off with your hands. Cut each beet into 8-10 wedges.
Put in a bowl and toss with 3 tablespoons of citrus vinaigrette. Drain and place on baking sheet. Salt and Pepper to taste.
Cut ends off endive and remove any discolored outer leaves. Cut lengthwise in half then in quarters.
Toss endive with 3 tablespoons of citrus vinaigrette, drain and place on separate baking sheet.
You can place the beets and endive on the same sheet pan, but do not let the beet juice run into the endive, and make sure they are well drained.
Salt and Pepper to taste.
Roast beets and endives for 15 minutes. Let cool.
Combine yogurt and remaining citrus vinaigrette.
On a serving platter lay a bed of baby greens in the middle of the plate.
Top with red lentils and place beets and endive placed around the perimeter.
Drizzle with yogurt vinaigrette. Add salt and pepper to taste.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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