This Beet, Cherry & Lentil Salad Will Forever Change How You Feel About Pulses

Bring on the pulses!

Lentils, like all pulses, are an inexpensive and easy way to fill your belly any day of the week, and they could not be simpler to cook. Not to mention, unlike so many other superfoods, cooking those tiny legumes actually helps enhance the absorption of calcium, iron and zinc. This salad breathes new life into the cheap and cheerful protein with a range of vibrant colours, satisfying textures, and sweet and earthy flavours. We recommend choosing a variety of beet colours to get the most antioxidant bang for your buck (and the most lunchroom envy), but in a pinch, any variety will do.

Related: Take our quiz and find out just how much you really know about antioxidants.

photo credit: James Tse

Servings	Prep Time	Cook Time
4 to 6 servings	15minutes	60minutes

Servings	Prep Time
4 to 6 servings	15minutes

Cook Time

60minutes

• Course Brunch, Dinner, Lunch
• Cuisine Appetizers, Grains, Salads, Side Dishes, Vegetables, Vegetarian

Ingredients

• Salad
• 1 cup brown lentils rinsed and dried
• 2 cups water
• Salt and pepper to taste
• 1 tbsp extra virgin olive oil
• 6 small beets (golden, red, candy cane or a mix), scrubbed
• 5 cups arugula
• 1/2 cup cherries fresh or frozen (thawed), pitted
• 1/4 cup pistachios crushed
• 1.5 oz chèvre crumbled
• Dressing
• 1/2 cup cherries fresh or frozen (thawed), pitted
• 1/4 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp dried Herbes de Provence or dried thyme
• Salt and pepper to taste

Servings: servings

Units:MetricUS Imperial

Ingredients Salad 1 cup brown lentils rinsed and dried 2 cups water Salt and pepper to taste 1 tbsp extra virgin olive oil 6 small beets (golden, red, candy cane or a mix), scrubbed 5 cups arugula 1/2 cup cherries fresh or frozen (thawed), pitted 1/4 cup pistachios crushed 1.5 oz chèvre crumbled Dressing 1/2 cup cherries fresh or frozen (thawed), pitted 1/4 cup balsamic vinegar 1/3 cup extra virgin olive oil 1 tsp Dijon mustard 1/2 tsp dried Herbes de Provence or dried thyme Salt and pepper to taste Servings: servings Units:MetricUS Imperial

Course Brunch, Dinner, Lunch Cuisine Appetizers, Grains, Salads, Side Dishes, Vegetables, Vegetarian

Instructions

1. Combine the lentils and water in a saucepan. Bring to a boil, then reduce the heat to a simmer over medium-low heat. Cook the lentils for about 20 to 30 minutes, or until tender, then generously season them with salt and pepper. Set aside.
2. Meanwhile, preheat oven to 425°F. Toss three beets (different colours, if desired) with a bit of olive oil and wrap each in aluminum foil. Place on a baking sheet and roast until tender when poked with a knife, about 45 to 60 minutes. When cool enough to handle, rub with a paper towel to remove the skins, and cut into random wedges and cubes.
3. Using a mandoline or a sharp knife, thinly slice the remaining three beets into thin round slices. Set aside.
4. Prepare the dressing by transferring ½ cup cherries, balsamic, olive oil, Dijon, herbes de Provence, salt and pepper to a food processor. Purée until smooth.
5. To assemble the salad, mix together the arugula and cooked lentils and toss with dressing. Top with the cooked beets, thinly sliced beets, cherries, chèvre and pistachios.

Recipe Notes

Nutrients per serving: 342 calories, 13 g protein, 18 g fat (3 g saturated fat), 34 g carbohydrates, 13 g fibre, 3 mg cholesterol, 146 mg sodium

WP Ultimate Recipe