Red Lentil Salad with Feta and Beets

Name: Red Lentil Salad with Feta and Beets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams large bunch arugula , leaves torn into bite-size pieces; 2 Tbsps balsamic vinegar; 340 grams small beets; 1 pinch Pinch of cayenne pepper; 1 teaspoons ground fennel seeds; 118 milliliters 1/2 ounces feta cheese, preferably French, crumbled; 1 garlic clove, minced; 59 milliliters grapeseed oil; 1 teaspoons ground cumin; 1 Tbsp fresh lemon juice; 2 Tbsps chopped parsley; 198 grams cup red lentils; 4 servings Salt and freshly ground pepper; 1 Tbsp minced shallots

Red Lentil Salad with Fetan and Beets might be just the side dish you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 18g of protein, 19g of fat, and a total of 406 calories. This recipe serves 4. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up arugula, garlic clove, beets, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 35

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Oven

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.

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Beet

Wrap

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Aluminum Foil

In a medium skillet, heat the grapeseed oil until shimmering.

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Grape Seed Oil

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Frying Pan

Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute.

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Shallot

Garlic

Add the cumin and fennel seeds and cook just until fragrant.

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Fennel Seeds

Cumin

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.

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Balsamic Vinegar

Salt And Pepper

Lemon Juice

Vinaigrette

Ground Cayenne Pepper

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Whisk

Bring a medium saucepan of lightly salted water to a boil.

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Water

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Sauce Pan

Add the lentils and cook just until tender, about 5 minutes.

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Lentils

Drain the lentils and transfer to a bowl. Toss the lentils with half of the vinaigrette and let cool. Stir in the parsley.

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Vinaigrette

Lentils

Parsley

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Bowl

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.

Ingredients you will need

Salt And Pepper

Vinaigrette

Arugula