Lentil and Beet Salad
Prep + Cook = 10 minutes
4 servings
This is the most delicious combination, especially if you are crazy about beets like I am. For this salad I used precooked and vacuum packed lentils and beets from Trader Joe’s, but it would also be terrific with freshly cooked lentils and fresh steamed beets.
2 cups cooked lentils (if cooking your own, season them with some salt while cooking)
4 steamed beets, quartered and diced
½ cup crumbled goat or feta cheese
½ lemon, juice only, about ¼ cup
1 Tbsp. honey
2 Tbsp. olive oil
½ tsp dried dill (or use 2 tsp. fresh chopped dill)
In a medium sized bowl, combine the lentils, beets and cheese. In a small bowl or measuring cup, whisk together the lemon juice, honey, oil and dill, and pour it over the salad. Toss gently, and serve immediately or chill it for up to 3 days.