Beetroot Fennel & Black Lentil Salad
This salad is a showstopper in both beauty and flavor thanks to garnet-red beets, fennel bulb, and black lentils with segments of local grapefruit and a drizzle of grapefruit vinaigrette. All those pops of color on a bed of leafy greens may make this your most Insta-worthy meal.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Ruby Queen Beet
12 6 oz
Arugula
1 0.5 oz
Spinach (Organic)
2 1 oz
Grapefruit
1 0.5 Whole
Fennel bulb
1 0.5 Whole
Tarragon, Russian
.15 0.08 Whole
Red Onion (Organic)
1 0.5 Whole
Protein & more
Black lentils
1 0.5 cup
Walnuts
2 1 tablespoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Grapefruit Vinaigrette, vegan
Olive oil
1/4 0.125 cup
Grapefruit juice
2 1 tablespoon
White wine vinegar
1 0.5 tablespoon
Dijon mustard
1/2 0.25 teaspoon
Agave
1 0.5 teaspoon
Prep ahead (optional)
a. Remove and compost fennel core; thinly slice. b. Thinly slice endive; compost tough stem end. c. Peel beets; ½” dice. d. Finely mince tarragon leaves; compost stems. e. Divide red onion into 2 portions. ¼” dice one portion; thinly slice other. f. Divide garlic into 2 portions. Mince one portion; crush remaining with side of knife. g. Slice grapefruit into segments. h. Chop spinach bite-sized.
Instructions
1
Prep:
a. Preheat oven to 425º. Prep small baking pan with olive oil or foil.
2
Cook black lentils:
a. In medium saucepan over medium-high heat, add 1 tbsp olive oil, half of the red onion (¼” dice), half of garlic (mince), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add black lentils; stir to combine. Add 2 cups water (1 cup for 2-person portion), cover, and bring to low boil. Reduce heat to medium and cook until tender, about 20-25 minutes. Drain if necessary. Set aside to cool slightly.
3
Meanwhile roast beets:
a. Add red beets (peel, ½” dice) to medium bowl. Add 1 tbsp olive oil and ¼ tsp salt. Toss to coat.
b. Add beets and remaining garlic (crush with side of knife) to baking pan in even layer. Add to oven and roast until fork-tender, about 15-20 minutes.
4
Assemble salad:
a. Add tarragon (mince leaves, compost stems) to grapefruit vinaigrette. Shake vigorously to combine.
b. In same medium bowl (wipe out beet juices if necessary), add spinach (chop bite-sized), endive (thinly slice), fennel (remove and compost core, thinly slice), remaining red onion (thinly slice), and grapefruit (cut into segments).
c. Add grapefruit vinaigrette with tarragon; toss to coat.
5
4. Serve:
a. In small sauté pan over high heat, add walnuts (rough chop). Toast until golden and fragrant, about 2 minutes. Watch closely!
b. Divide salad mix among plates or bowls. Top with spoonful of black lentils. Next, top with roasted beets.
c. Garnish with toasted walnuts.
Chef's notes
If you are cooking to truly impress, you can also turn this into what the restaurant biz calls “a composed salad,” as pictured above. Prep the beets in ¼”-thick rounds instead of diced, and roast the fennel next to the beets. Don’t toss them together or the fennel will get stained by the beets and ruin the presentation. Plate the salad by lining each contrasting ingredient next to the other in a pretty pattern.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX