Lentil Salad With Beets and Ginger

By Florence Fabricant

Total Time
1 hour
Rating
4(43)
Comments
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Featured in: FOOD; Easy-to-Cook Lentils as a Good Source of Fiber

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Ingredients

Yield:6 servings
  • 2cups lentils, preferably French Le Puy
  • 3medium beets
  • 3tablespoons extra virgin olive oil
  • 1teaspoon minced fresh ginger
  • 1tablespoon Dijon mustard
  • 3tablespoons balsamic vinegar
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

312 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 17 grams protein; 286 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.

  2. Step 2

    While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.

  3. Step 3

    Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.

  4. Step 4

    Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.

Ratings

4 out of 5
43 user ratings
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Comments

Florida foodie

I found that roasting the beets rather than boiling, using quality Le Puy lentils, and increasing amount of ginger all improved flavor and made this a really good, healthy and easy weeknight main dish. Chopped the beet greens and added to warm lentils.

Karen

Yes, I added the beet greens, feta, and sliced radishes.

Michael

Strain the water from the cooked beets and use it for cooking lentils.

Es

Messy looking and too many lentils

Rebecca

I liked this recipe, it is an easy make ahead dish that satisfies the vegans at the dinner table. Not always easy in our house! I did make a couple of additions, simply because I had the ingredients all straight from the garden. I added one leek thinly chopped and one carrot thinly chopped. I sauted the leeks in the oil BEFORE the ginger went in. Leeks sauted for 4 minutes, then ginger for 1 minute. I also garnished with some Italian parsley. The carrots gave it more color.

es

Delicious salad. Three small-medium beets took 40 minutes to cook on the stove, the same amount of time as the 1 (not 2) cup of green lentils. The ginger didn't come through so next time I would add more or substitute garlic or something else. I left the beet-lentil mix to cool after I mixed in the oil, then just before serving added the balsamic-mustard mixture; put it all on a bed of lettuce, and crumbled a good feta cheese on top. Wonderful salad. Served as a side to salmon.

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