Warm Lentil Salad with Baby Beets


  • 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


  • 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