Warm Lentil & Golden Beet Salad with Black Currant Vinaigrette
Recipe type: Salad
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups prepared lentils (I used the ready-to-eat lentils from Trader Joe’s)
  • 2-3 large golden beets, steamed, greens reserved
  • ½ red onion, diced
  • Sea salt & pepper to taste
  • 1 Tbsp. dijon mustard
  • 3 Tbsp. black currant balsamic vinegar (or vinegar of choice)
  • 5 Tbsp. extra virgin olive oil
  1. For the lentils: if using TJ’s, steam in the microwave or heat stove top. If using dry lentils, prepare according to package directions.
  2. For the beets: Separate the beetroot from the green tops leaving about ½ inch of the stalk. Reserve the greens. Wash the beets thoroughly & place them in a steamer basket in a single layer. Add 2 inches of water to the steamer and bring to boil. Place the basket in the steamer pot, cover & steam at a rolling boil until the beets are tender, about 30-40 minutes, depending on their size. The beets are done when they can be easily pierced to their center with a sharp knife. Plunge beets in cold water, & slip of the skins when they are cool enough to handle, but still warm.
  3. For the greens: Wash & chop the greens, set aside. Heat 1 tsp. oil over medium heat in a large, heavy nonstick skillet. Add the onion & cook until translucent, 3-5 minutes. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned & wilted. Season with salt & pepper, remove from the heat.
  4. For the dressing: Combine the mustard & vinegar in a blender & blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in the oil.
  5. To make the salad: toss the lentils, beets, & greens with vinaigrette & serve warm.
Recipe by Vegenista's Kitchen at https://vegenistaskitchen.com/warm-lentil-golden-beet-salad-with-black-currant/