4 medium beets
Juice of 1 lemon (about ¼ cup lemon juice)
4 tablespoons olive oil, divided
¾ teaspoon salt, divided
¼ teaspoon pepper, divided
1 (15-ounce) can unsalted lentils, drained and rinsed (or 1 ½ cups cooked lentils)
½ tablespoon red wine vinegar
4 large oranges, assorted varieties, peeled and segmented
1 avocado, cubed or sliced
¼ cup chopped fresh parsley or mint (we used a mix of both)
- Set the oven to 400°F. Scrub the beets under water to clean oﬀ any dirt, cut oﬀ their stems, then set them in a rimmed baking dish ﬁlled with a thin layer (about ¼ inch) of water. Cover the baking dish with foil and bake for about 1 hour, until beets are tender when pierced with a fork. Set aside until the beets are cool enough to handle.
- In a small bowl, whisk together the lemon juice, 2 tablespoons of the olive oil, ¼ teaspoon of salt, and ⅛ teaspoon pepper.
- Reduce the oven temperature to 325°F. Toss the lentils with 1 tablespoon of the olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread the lentils out in a thin layer on a sheet pan and bake for 15 minutes. Toss the lentils with a spatula, then bake for another 10-12 minutes, until just crisp, but not burnt.
- When the beets are cool enough to handle, peel oﬀ their skins with a vegetable peeler, then slice the beets into bite-sized wedges. Toss the beet wedges with 1 tablespoon olive oil, ½ tablespoon red wine vinegar, and ¼ teaspoon salt.
- Toss the marinated beet wedges, the orange slices, and the lemon dressing in a large bowl, taste, and adjust seasonings if needed. If you aren’t eating right away, this salad can be served covered in the refrigerator for a few days, then gently reheated before serving.
- When ready to eat, divide the warm beet and orange salad among four plates. Garnish each plate with equal amounts of avocado slices, crispy lentils, and fresh herbs.
An Oldways recipe, courtesy of Kelly Toups (inspired by Samin Nosrat)
Total Fat: 22g
Saturated Fat: 3g
Total Sugar: 19g (Added Sugar: 0g)