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    You are in: Home / Recipes / Red Lentil Salad With Feta and Beets Recipe
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    Red Lentil Salad With Feta and Beets

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    blucoat's Note:

    This is a great main dish salad; the unusual combination really works! It is healthy, satisfying, and lovely to look at. From the magazine, "Food & Wine".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°. Wrap the beets in foil and roast them for about 45 minutes, or until tender; let cool. Peel the beets and cut them into wedges.
    2. 2
      In a medium skillet, heat the grapeseed oil until shimmering. Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute. Add the cumin and fennel seeds and cook just until fragrant. Remove from the heat and whisk in the balsamic vinegar, lemon juice and cayenne. Season with salt and pepper and whisk until the vinaigrette is emulsified.
    3. 3
      Bring a medium saucepan of lightly salted water to a boil. Add the lentils and cook just until tender, about 5 minutes. Drain the lentils and transfer to a bowl. Toss the lentils with half of the vinaigrette and let cool. Stir in the parsley.
    4. 4
      Toss the arugula and beets with the remaining vinaigrette and season with salt and pepper. Mound the salad on dinner plates and spoon the lentils on top. Garnish with the feta and serve.

    Ratings & Reviews:

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    Nutritional Facts for Red Lentil Salad With Feta and Beets

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 374.8
     
    Calories from Fat 172
    46%
    Total Fat 19.1 g
    29%
    Saturated Fat 4.3 g
    21%
    Cholesterol 16.7 mg
    5%
    Sodium 265.2 mg
    11%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 7.1 g
    28%
    Sugars 5.7 g
    23%
    Protein 16.8 g
    33%

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