Beetroot and Black Lentil Salad with Walnuts
This gorgeous, colorful supper features earthy black lentils and chioggia beets that are roasted to coax out their sweetness, all on a bed of fresh greens and an orange vinaigrette to brighten things up.
Servings
Produce
Mustard Greens
2 1 oz
Beets, chioggia
16 8 oz
Thyme
0.2 0.1 oz
Tangerines
2 1 Whole
Green leaf lettuce
4 2 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Black lentils
1 0.5 cup
Walnuts
1.5 0.75 oz
Bay leaf
1 0.5 Whole
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Orange Dijon vinaigrette
Orange juice
2 1 tablespoon
Olive oil
4 2 tablespoon
Apple cider vinegar
2 1 teaspoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Agave
2 1 teaspoon
Prep ahead (optional)
a. Chop lettuce and mustard greens bite-sized. b. Peel and cut beets into ¼”-thick coins. c. Peel tangerines and divide into segments. d. Thinly slice red onion. e. Mince thyme leaves, reserve stem.
Instructions
1
Roast beets:
a. Preheat oven to 425º.
b. Add beets (peel, ¼”-thick coins), 1 tbsp olive oil, and ¼ tsp salt to medium bowl. Toss to coat.
c. Add in even layer to baking pan; roast about 10 minutes, flip and cook until tender, another 10-15 minutes.
2
Meanwhile, cook black lentils:
a. Strip leaves from thyme stems. Add thyme leaves to orange vinaigrette; shake vigorously and set aside. Reserve thyme stems.
b. In medium saucepan over medium-high heat, add lentils with bay leaf, 2 cups water (1 cup for 2-person portion), ½ tsp salt, and thyme stems. Stir to combine. Cover and bring to a boil.
c. Immediately reduce heat to medium and cook black lentils until tender, about 20-25 minutes. Compost thyme stems and bay leaf. If any water is left once lentils are tender, drain water.
3
Serve:
a. In small sauté pan over high heat, add walnuts (rough chop). Constantly stirring or moving pan, toast until golden and fragrant, about 1-2 minutes.
b. Add half of orange dijon vinaigrette to lentils. Toss to combine.
c. To large bowl, add green leaf lettuce (tear bite-sized), mustard greens (tear bite-sized), red onion (thinly slice), and tangerine segments (peel and divide segments). Add remaining orange dijon vinaigrette; toss to coat. Divide salad among plates.
d. Top salad with dressed black lentils and chioggia beet slices. Garnish with toasted walnuts. Pour the wine and enjoy!
Chef's notes
Black lentils are beloved because they only need to be boiled for about 20-30 minutes until they’re tender yet toothsome, and they've got a thicker skin that helps them hold their shape better than red or green varieties. Plus they keep in the fridge for several days, making black lentils a true meal prep hero.
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