According to Glamour magazine, one of this season's most wearable fashion trends is cheerful color block. Another colorful fashion trend is raw red beet salad. Wouldn't you love a dress this color?
Raw beets are nutrition powerhouses: They're packed with folate, fiber, potassium, and vitamin C. In this salad, they're tossed with protein and fiber-rich lentils and a zesty lemon vinaigrette, making it a satisfying and stylish vegetarian meal. If you really want to be cutting-edge, then make it vegan by omitting the feta cheese.
Raw Beet, Lentil, and Pistachio Salad
Makes 4 servings
2 large red beets, washed and peeled
2 cups cooked brown lentils
6 Kalamata olives, chopped
2 tablespoons crumbled feta cheese
2 tablespoons pistachio nuts
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons lemon juice
Zest of 1/2 lemon
1 tablespoon chopped fresh rosemary
Salt and black pepper, to taste
1. Using a cheese grater or a food processor with the appropriate attachment, shred beets. Place them in a medium bowl. Add cooked lentils, olives, feta, and nuts, and lightly toss.
2. In a separate bowl, whisk olive oil, vinegar, lemon juice, lemon zest, rosemary, salt, and black pepper. Pour over lentil-beet mixture. Serve at room temperature.
You might also enjoy these beet recipes:
Pickled Beets with Feta recipe from A Thought for Food
Chilled Corn and Golden Beet Soup recipe from No Recipes
Fresh Beet, Feta and Pistachio Salad recipe from Worth the Whisk
Warm Bulgur Salad with Beets, Fennel and Oranges recipe from Food Blogga
Red Rice Salad with Roasted Beets, Cherries and Nuts recipe from The Perfect Pantry