Indulge your palate in a vibrant symphony of colors and flavors with our Beet, Orange, and Lentil Salad. This refreshing dish combines the earthy richness of beets with the wholesome goodness of Beluga lentils, whether freshly rinsed or conveniently sourced from a can. The juicy sweetness of peeled and segmented oranges adds a burst of citrusy brightness, while the sharp elegance of sliced scallions complements the medley. To enhance the textural delight, we sprinkle raw pine nuts for a subtle crunch. Nestled on a bed of crisp arugula, this salad is a celebration of fresh, wholesome ingredients that harmonize beautifully to create a nutritious and visually stunning culinary experience.
4 beets, large, washed and trimmed
1/2 cup Beluga (black) lentils, rinsed (Can use canned lentils)
2 oranges, peeled and segmented
4 scallions, sliced on bias
2 Tbsp pine nuts, raw
8 cups arugula
Sprinkle of plant based cheese (optional) We like Miyokos.
6 Tbs white balsamic vinegar
2 cloves garlic, minced
2 tsp maple syrup (Optional)
4 Tbs olive oil
1 tsp Dijon mustard
How to Prepare
Mince or press garlic.
Place all ingredients for dressing in mason jar and shake vigorously until combined.
Beet, Orange, and Lentil Salad Directions
Preheat oven to 425°F.
Wash and trim beets.
Peel and segment oranges.
Wrap beets in aluminum foil and roast until tender when pierced with a fork, about 40 minutes. Remove from oven and set aside to cool.
Add lentils to medium sauce pan, cover with water and bring to a boil. Reduce heat and simmer, uncovered, until tender but not mushy, about 20 minutes. Drain and put in a bowl.
Once beets are cool enough to handle, unwrap and, using a dry paper towel, “wipe” off skin. Cut into bite-sized wedges.
Top arugula with beets, lentils, oranges, scallions, and pine nuts.
Drizzle vinaigrette over the salad.