Beet and Lentil Salad With Cheddar

Name: Beet and Lentil Salad With Cheddar
Total time: 30 min
Ingredients: 1 1/2 cups French green lentils, rinsed; 1 garlic clove, smashed; Kosher salt and black pepper; 2 cups arugula leaves; 1/2 cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped; 1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges; 4 ounces extra sharp Cheddar, roughly crumbled; 1/4 cup roasted hazelnuts, roughly chopped; 1 small garlic clove, grated; 2 tablespoons apple cider vinegar; 3 tablespoons extra-virgin olive oil; 1 tablespoon maple syrup or brown sugar; 1/2 teaspoon Dijon mustard

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Total: 30 minutes

Servings: 4

Author : Hetty McKinnon

beets cheddar lentils

Instructions

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Step 1

Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.

Step 2

While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 3

Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don’t overdo it because you don’t want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

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