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Beets and Lentils with Pistachio and Cranberry Vinaigrette

A hearty side dish that is sure to brighten up a grey fall or winter day. This salad is packed with lentils and beets and drenched in a sweet and sour vinaigrette inspired by agrodolce. Serves 4 as a side or 2-3 as a main.
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Course: Dinner, Lunch, Salad
Cuisine: American, Italian
Servings: 4 People

Equipment

  • Cutting Board
  • Chefs Knife
  • Pot
  • Y Peeler
  • Microplane
  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Tin Foil

Ingredients

Beets

  • 1 lb Beets (red or golden)
  • Olive Oil
  • Salt

Lentils

  • 1 Cup Green Lentils
  • 1 pc Garlic Clove

Pistachio and Cranberry Vinaigrette

  • 1 pc Lime
  • 1/4 cup Pistachios
  • 1/2 inch Ginger
  • 1/2 cup Dried Cranberries
  • 1/4 cup Red Wine Vinegar
  • 3 Tbsp Maple Syrup
  • 2 Tbsp Olive Oil

Garnish

  • Microgreens

Instructions

  • Preheat your oven to 400F.
  • Scrub and trim your beets before transferring them to a large piece of aluminum foil.
    Drizzle with olive oil, season with salt and wrap the foil tightly around the beets.
  • Place the beets in the oven until soft. The time will vary depending on the size of the beets but 1-1.5 hours is a good start.
    When they are cool enough to handle peel away the skins before dicing 1/4 of them and cutting the remaining beets into wedges.
  • Meanwhile, crush a garlic clove and add to a pot with the lentils, a generous pinch of salt and 4 cups of water.
    Bring the lentils to a simmer and cook for 20-25 minutes or until tender then drain.
  • While the lentils cook make the vinaigrette.
    Zest and juice the lime, peel and grate the ginger, finely chop the pistachios and add to a small bowl with the remaining dressing ingredients.
    Stir to combine then taste for seasoning and add salt as necessary.
  • When the lentils are cooked and drained of any remaining liquid stir in half of the dressing and transfer to your serving dish.
    Top with the beet wedges and spoon the remaining dressing over top.
    If using spread sprouts or microgreens over top.
    Enjoy!

Notes

As your beets will take significantly longer than the lentils or dressing you can either hold off making them for at least 20 minutes after the beets go in the oven or you can toss the lentils and dressing in the fridge while you wait.