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Golden beet and black lentil salad with sherry vinaigrette

Recipe by:Food blogger Julie Lee
Julie's Kitchen, Los Angeles

Ingredients

  • Vinaigrette
  • 1/2 cup olive oil
    1 shallot, finely minced
    3 tbsp. sherry vinegar
    2 tsp. Dijon mustard
    1 tsp. honey
    Salt and pepper, to taste

    Salad
    1 cup dried black lentils
    Salt and pepper, to taste
    1 bay leaf
    4 golden beets, scrubbed and tops removed
    4 cups arugula
    4 radishes, sliced thinly on a mandoline
    4 kumquats, sliced thinly on a mandoline

Directions

For the vinaigrette: Mix all ingredients together.

For the salad: Place lentils in a medium-sized pot and cover with 2 inches of water. Add a few pinches of salt and the bay leaf, then bring water to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer about 30 minutes or until lentils are tender. Drain and dress with a few spoonfuls of vinaigrette. Set aside.

Similarly, place beets in a medium-sized pot and cover with 3 inches of water. Add a few pinches of salt and bring water to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer about 45 minutes or until beets are tender and easy to pierce. Drain, run under cold water and rub the skins off. Cut beets into 1-inch chunks and dress with a few spoonfuls of vinaigrette. Set aside.

The lentils, beets and vinaigrette can be made ahead of time. When you are ready to serve the salad, dress remaining ingredients. To serve, use lentils and beets as a base. Top with arugula, radish and kumquat. Season with salt and pepper, as needed.

Serves 4

Califonia Bountiful