Lentil, Goat Cheese and Beet Salad
You can either use homemade roast beets or canned beets for this
salad, which mixes warm lentils with crisp, cool greens and diced peppers.
Ingredients
·
3 cups water
·
3 cloves garlic, minced
·
1 1/2 teaspoons grated lemon zest
·
1 teaspoon tarragon
·
3/4 teaspoon salt
·
1 1/2 cups lentils
·
1/3 cup fresh lemon juice
·
4 teaspoons olive oil
·
4 teaspoons Dijon mustard
·
1 red bell pepper, diced
·
1 1/2 cups diced cooked beets
·
6 cups mixed greens or watercress
·
1/2 cup crumbled goat cheese or feta cheese (2 ounces)
·
2 tablespoons coarsely chopped pecans
Directions
1. In a medium saucepan,
combine the water, garlic, lemon zest, tarragon, and salt, and bring to a boil
over high heat. Add the lentils. Reduce to a simmer, cover, and cook until
firm-tender, about 25 minutes. Drain off any liquid remaining.
2. In a medium bowl,
combine the lemon juice, oil, and mustard. Add the lentils, bell pepper, and
beets, tossing until well coated.
3. Mount the lentil salad
on a bed of greens and sprinkle with the goat cheese and pecans.
Makes 4 servings.
Nutrition per serving: 400 calories, 12g
total fat (3g saturated), 7mg cholesterol, 26g dietary fiber, 54g carbohydrate,
26g protein, 760mg sodium.
A good
source of: fiber,
folate, magnesium, potassium, riboflavin, thiamin, vitamin B6, vitamin C, zinc.
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