Beet and Lentil Salad with Feta and Fried Eggs

Name: Beet and Lentil Salad with Feta and Fried Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 59 milliliters chopped fresh dill leaves; 355 milliliters French green lentils, rinsed; 4 eggs; 1 small fennel bulb, core removed, halved and thinly sliced; 118 milliliters crumbled feta cheese; 1 Tbsp honey; 4 servings Kosher salt and freshly ground black pepper; 79 milliliters extra-virgin olive oil; 1 large sweet onion, peeled, halved lengthwise and cut into 1/4-inch half-moons; 710 milliliters water; 3 Tbsps whole grain mustard

Beet and Lentil Salad with Fetan and Fried Eggs is a gluten free and vegetarian side dish. This recipe serves 4. One serving contains 593 calories, 28g of protein, and 28g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, dill leaves, fennel bulb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Adjust oven rack to middle position and preheat oven to 400°F.

Equipment you will use

Oven

Place halved beets in a small baking dish and toss with 1 tablespoon olive oil and salt and pepper to taste. Arrange beets cut side-down and roast until tender, 25 to 30 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Beet

Equipment you will use

Baking Pan

Place lentils and water in a medium pot along with a large pinch of salt. Cover pot and bring to a boil, then drop to a simmer. Cook until lentils are done but still al dente, 30 to 35 minutes.

Ingredients you will need

Lentils

Water

Salt

Equipment you will use

Pot

Drain lentils and spread them out in a large bowl to cool.

Ingredients you will need

Lentils

Spread

Equipment you will use

Bowl

Meanwhile, heat 3 tablespoons olive oil in a large cast-iron skillet over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion and fennel and cook, stirring occasionally, until vegetables are golden brown and fragrant, about 15 minutes. Chop beet greens, add to skillet and cook, stirring, until wilted, about 8 minutes more. Season mixture to taste with salt and pepper, then scrape mixture into bowl with lentils. Wipe out the skillet.

Ingredients you will need

Salt And Pepper

Beet Greens

Vegetable

Lentils

Fennel

Onion

Equipment you will use

Frying Pan

Bowl

When beets are cool enough to handle, peel them and cut them into a large dice.

Ingredients you will need

Beet

Add beets to bowl with lentils.

Ingredients you will need

Lentils

Beet

Equipment you will use

Bowl

For the Dressing: in a medium bowl, whisk together the mustard, vinegar, honey and salt and pepper to taste. Stream in olive oil, then stir in dill.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Vinegar

Honey

Dill

Equipment you will use

Whisk

Bowl

Add dressing to beets and lentils and stir gently to coat. Turn salad onto a serving platter and scatter feta on top.

Ingredients you will need

Lentils

Beet

Feta Cheese

Fry eggs: heat 2 tablespoons olive oil in in the cast-iron skillet over medium-high heat until shimmering. Crack one egg at a time into a small bowl, then into pan to fry. Cook, swirling pan so hot oil bastes the tops of the eggs, until egg yolks are barely set, about 4 minutes. Using a thin spatula, transfer fried eggs to top of plated salad and serve immediately.

Ingredients you will need

Egg Yolk