Beets – they are like Miley Cyrus, you either love them, or you hate them. I was firmly in the ‘hate them’ category after a few beet salads that tasted like dirt, but decided to give them another try the other day as they were overflowing at my market.
I knew a beet salad alone would not do the trick; I needed to mix them in with something else and make sure it had a strong dressing. I’m happy to report that this salad was fantastic. I’m a beet convert! Oh-ee-oh, killer tofu!
The great news is that you can be a convert, too, in just under 45 minutes. That’s how long it takes to roast a beet, bringing out its sweet flavor and gorgeous color. While it’s baking, cook up some lentils and blend together a dill dressing, and you’re in the beet business. The dill dressing brightens up beet’s earthly flavor, and some feta crumbles add a creamy finish. This is a combination you’re going to love.
- 1 Large Beet, peeled
- 2 Cups of Water
- 1 Cup of Lentils
- 1 Bay Leaf
- 1 Sprig of Thyme
- A Large Handful of Dill
- ¼ Cup of Extra Virgin Olive Oil
- ¼ Cup of Sherry Vinegar
- 1 Tablespoon of Honey
- ½ Cup of Feta, crumbled
- Salad Greens, optional
- Preheat the oven to 450F. Wrap the Beet in tin foil and bake it for 45 minutes. Remove it from the oven and let it cool before cutting it into ½-inch cubes.
- While the beet is baking, cook the lentils. Bring the Water to a boil and add in the Lentils, Bay Leaf, and Thyme. Let the lentils cook for 15 minutes or until they are tender but still firm. Keep an eye on the water, and add more if necessary. Drain the lentils, remove the bay leaf and thyme, and set them aside to cool.
- Make the dressing by combining the Honey, Dill, Olive Oil, Vinegar, Salt and Pepper to taste, in a food processor until the dill is completely minced into the liquid.
- To make the salad, pour the lentils out on to your serving dish. Top it with the beet cubes and feta. Serve with the dressing. You can serve the salad over greens if you prefer.