|Lentil Salad with Spicy Beet Greens|
|Written by Launie Kettler|
|Wednesday, 20 June 2012 22:09|
When it's too hot to eat - but you need to eat - there's nothing like a salad. In this case, there's a salad of peppery lentils and chili-spiced beet greens along with scallions, carrots and celery with a refreshing vinaigrette that's perfect for when just sitting still makes you sweat.
Lentil Salad with Spicy Beet Greens
2 cups of french lentils
4 cups of water, vegetable broth or chicken broth
3 teaspoons of kosher salt (divided)
1 bunch of beet greens or mustard greens
1 teaspoon of chili flakes
3 carrots, diced
4 celery stalks, diced
4 scallions, chopped (white and green)
2 tablespoons of parsley or cilantro
½ cup of olive oil
¼ cup of rice or brown rice vinegar
2 tablespoons of dijon mustard
1 tablespoon of horseradish
1 teaspoon of paprika
Salt and pepper
Rinse the lentils in cold water and pick out any loose debris. In a large saucepan combine the lentils with the water or broth. (If using broth omit the 2 teaspoons of salt.) Bring to a boil on high heat, and then cover and reduce heat to low. Cook for 30-35 minutes or until lentils are soft. Drain off any leftover liquid.
While the lentils cool, wash and dry the beet greens with a paper towel. Cut off the stalks, and place the beet greens in a large frying pan with 2 tablespoons of olive oil and the chili flakes. Add the remaining teaspoon of salt to the greens and pepper them to taste. Saute on medium heat until beet greens have completely wilted. Remove the beet greens to a paper lined plate to drain and cool.
Mix together the vinaigrette and pour over the lentils. Add the beet greens, carrots, celery, scallions and parsley to the bowl. Refrigerate at least an hour to let the flavors blend.
Makes 8 cups.
(Photos by Launie Kettler)