Serves: 4
Source: Heart Smart Recipes
Ingredients:
- 8 ounces of beets, scrubbed
- 3/4 cup dry black lentils
- 3/4 teaspoon salt
- 4 cups of baby arugula or kale
- 2 tablespoons of pine nuts or walnuts
- 1 orange
- 3 tablespoons of white balsamic vinegar
- 1 tablespoon of finely chopped shallot
- 1 tablespoon of olive oil
- 1 tablespoon of honey
- 1 teaspoon of fresh chopped rosemary
- 1/2 teaspoon of black pepper
- 3 tablespoons of crumbled goat cheese
Instructions:
- Preheat oven to 350F. Wrap beets in foil and place beets on a small baking sheet and bake until tender (about 1 hour 15 minutes). Cool completely and slip off beet skin with the foil. Slice the beet
- Rinse lentils. Bring water to a boil, add lentils with 1/2 teaspoon of salt and cook for 20 minutes or until tender. Drain lentils, cool, and toss with arugula.
- In a dry skillet, toast pine nuts or walnuts for 3 to 4 minutes, stirring occasionally.
- Zest orange and place zest in a small bowl.Remove and discard remaining peel and cut orange cross-wise into 1/4 inch slices.
- To make the dressing, add vinegar, shallot, oil, honey, rosemary, pepper and remaining 1/4 teaspoon of salt to orange zest.
- Arrange lentil mixture on a serving platter. Top evenly with beets, orange slices and goat cheese and nuts. Drizzle with the dressing.