The bright lentil beet salad you'll make on repeat

Updated at: Thu, 17 Aug 2023 09:45:28 GMT

Step 1

Serves 2

Step 2

Combine the French lentils with 2½ cups of water in a saucepan. Bring to a boil, reduce heat to medium-low, and simmer until the lentils are tender about 25 minutes. Drain and rinse the lentils with cool water and return to the saucepan.

Step 3

Meanwhile, steam the beets. Fill a pot with an inch of water and fit with a steamer basket. Slice the beets into ½-inch wedges and arrange them in a single layer. Cover and cook until beets are just fork tender. When cool enough to handle, gently peel the skin off the beets.

Step 4

Slice the cucumber in half lengthwise and use a spoon to scrape out the seeds. Slice the cucumber into ½-inch half moons.

Step 5

To make the dressing, combine the olive oil, white balsamic vinegar, garlic, dijon mustard, and salt and pepper in a small bowl. Whisk to combine and adjust flavors to taste. Pour some over the lentils and toss to coat.

Step 6

To assemble, add a scoop of lentils to each plate. Top with beets, cucumber, pine nuts, and mint leaves. Drizzle with the rest of the dressing and serve.

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