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Beet and Lentil Salad

(recipe, Rich and Jess Bernstein)


Very loosely based on Emily's Purloined Beet and Lentil Salad ( I like it with blobs of chèvre.


  1. 6 medium beets, unpeeled, scrubbed, trimmed
  2. 3 cups lentils, picked over and rinsed
  3. 4 to 5 cups water
  4. 1 small onion (red or yellow), quartered lengthwise, sliced thinly
  5. 4 Tbsp. olive oil
  6. 1½ tsp. Dijon mustard
  7. 1½ Tbsp. of red wine vinegar
  8. 2 cloves garlic, minced
  9. ¼ tsp. salt
  10. freshly ground black pepper


  1. Place beets and lentils in a pot with 4 to 5 cups water and bring to a boil.
  2. Cook 30 to 45 minutes, until lentils are tender and a knife slips easily into centers of beets.
  3. Meanwhile, make a vinaigrette by placing the remaining ingredients in a jar and shaking to combine.
  4. Allow beets and lentils to cool, uncovered.
  5. Peel beets and cut into 1-inch chunks; combine with lentils and onions in a large bowl.
  6. Toss with vinaigrette.
  7. Adjust salt and pepper.
  8. Serve at room temperature.