Lentil Beet Salad

Beets and lentils come together perfectly in this creamy salad. Serve plain or over mixed greens.

SOY-FREE OPTION*, GLUTEN-FREE, OIL-FREE

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 30 minutes

YIELD: 6 servings

INGREDIENTS:

• 3 cups (675 g) peeled and chopped beets
• 3/4 cup (144 g) lentils
• 1 1/2 cups (355 ml) water

FOR THE DRESSING

• 1 cup (230 g) unsweetened vegan yogurt (*use soy-free)
• Juice and zest of 1 lemon
• 1 teaspoon tarragon
• 1 teaspoon thyme
• 1 teaspoon basil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon agave nectar
• Salt and pepper, to taste

INSTRUCTIONS:

1. Place the chopped beets in a saucepan and cover them with water. Bring the water to a boil and then reduce the heat to a simmer. Cook the beets until they are tender and can be pierced easily with a fork, usually around 20 to 30 minutes. Once cooked, drain the beets and set them aside.
2. In another saucepan, add the lentils and water. Bring the water to a boil, then cover the saucepan and simmer until the lentils are tender, which typically takes around 20 to 30 minutes. Once the lentils are cooked, rinse them under cool water to cool them down.
3. In a large bowl, combine the cooked beets and lentils.
4. In a separate bowl, prepare the dressing by mixing together the unsweetened vegan yogurt, lemon juice and zest, tarragon, thyme, basil, Dijon mustard, agave nectar, salt, and pepper. Adjust the seasoning according to your taste preferences.
5. Pour the dressing over the beet-lentil mixture and toss until well combined, ensuring all the ingredients are coated with the dressing.
6. Serve the beet and lentil salad chilled or at room temperature.

NUTRITIONAL INFORMATION:

PER 3/4-CUP (170 G) SERVING

• 165.4 calories; 1.2 g total fat; 0 g saturated fat; 7.9 g protein; 29.2 g carbohydrate; 6.2 g dietary fiber; 0 mg cholesterol.