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Ingredients:
- 8-10 fresh baby beets
- 1 cup french lentils
- 3 cups water
- 1 Bay leaf
- 1/2 sliced red onion
- 1/2 cup chopped Italian parsley
- 1/2 cup chopped baby beet leaves
- 1 clove garlic, minced
- 3 Tbls. olive oil
- 1 Tbls. seeded mustard
- 2 Tbls. lemon juice
Steps:
- Bring lentil, water, and bay leaf to a boil, then simmer until tender (the ones I used didn't need pre-soaking). Drain and remove the bay leaf.
- Trim the baby beets to leave 2 inches of stems and the roots. Bring to a boil and simmer until tender. Drain, remove the top, tail, and skin, then slice.
- Combine the olive oil, lemon juice, mustard and garlic. Pour over the warm lentils and toss. In a salad bowl, toss the dressed lentils with the baby beets, onion, parsley, and beet leaves. pepper and salt to taste.
Adapted from www.vegweb.com
