Beet and Lentil Salad

*Originally posted February 23, 2013

I am going to be a weatherman in my next life.  Regardless of whether they are right or wrong, they still get paid.  I am signed up to run the Hyannis Half Marathon tomorrow, something I have been looking forward to for months.  They predict this big snow storm, I cancel my hotel, I make plans to run 16 miles on the marathon course this morning, I get up at 6am and turn on the computer to find out the storm is a bust.  I was already in my running clothes!  So I booked a new hotel and now I am running the race tomorrow after all.

I LOVE beets, and they are such a beautiful color.  I usually make this when beets are in season, but I decided it would be a nice addition to my lunches this week.

  • A bunch of parsley
  • Beets, sliced and grilled (drizzle with EVOO, a pinch of salt, and grill for 10 minutes each side)
  • 1/4 cup cooked lentils, (splash with white wine vinegar when cooled)
  • handful roasted almonds
  • goat cheese slices
  • Vinaigrette (see below)

Combine all ingredients

Vinaigrette:

  • 1/4 c. white wine vinegar
  • 2 tsp dijon mustard
  • 1 tbsp minced shallots
  • 3/4 cup EVOO
  • salt and pepper

Combine 1st three ingredients, then slowly add oil until emulsified.

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