I love a good salad, but even more than that, I love a beautiful, colorful, packed with planted based proteins. Well, this one gives you all of that and so much more. My warm beet salad is sweet, tangy, crunchy and just plain beautifully delicious.
This salad is a great way to go for getting healthy for the New Year! It’s loaded with vegan protein, antioxidants, detoxifying, gluten free and high in fiber. This is one beet salad you will make again and again.
Enjoy and always, Set the Table with Love! 🙂
Tri Color Lentils
1 cup of tri color sprouted lentils, or you can use just one color
3 cups water
Salt and pepper to taste
Beets and Apples
3 medium-size beets, yellow, orange and red, tops removed, peeled, scrubbed and sliced on a mandolin( save some of each beet to julienne, raw as a garnish, optional)
2 medium-size green apples, sliced on a mandolin, (save some of the green apple to julienne, raw as a garnish, optional)
1 tablespoon olive oil
salt and pepper to taste
Dressing and Salad
½ cup balsamic vinegar
½ cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Sea salt and freshly ground black pepper
4 ounces baby arugula
¹/ 2 cup raw pumpkin seeds
Cook the lentils according to container’s directions. Remove from heat and set aside.
Add olive oil to a sauce pan on medium heat. Once the oil is heated, add mandolin cut beets and apples to the oil. Add salt and pepper to taste. Cook for about 3-4 minutes. You want the beets and apples to cook, but not lose their crispy texture. Once cooked , set a side.
Meanwhile, whisk together the vinegar, olive oil, mustard, 1 teaspoon salt, and 1 teaspoon pepper and set aside.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter. Gently sprinkle some cooled lentils over the arugula.
Arrange the beets, apples and pumpkin seeds on top. Use your julienned beets and apples as a garnish. Drizzle with more vinaigrette, if you prefer. Add a little salt and pepper and serve warm or at room temperature.