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Beet and Lentil Citrus Salad


Beet and Lentil citrus saladNourish your body with this healthy beet & lentil citrus salad! Packed with protein, fiber & vitamins, it’s a delicious & satisfying lunch or light dinner.



▪ 4 Large beets, washed and trimmed
▪  1/2 cup Beluga (black) lentils, rinsed (Can use canned lentils)
▪  2 oranges, peeled and segmented
▪  4 scallions, sliced on bias
▪ 2 tbsp. pistachios, chopped


▪ 6 tbsp. white balsamic vinegar
▪ 2 Cloves garlic, minced
▪ 2 tsp. maple syrup
▪ 1 tsp. miso paste
▪ 2 tbsp. olive oil
▪ 1 1/2 tsp. Dijon mustard


1. Preheat oven 425°F. Wrap beets in aluminum foil and roast until tender when pierced with a fork, about 40 minutes. Remove from oven and set aside to cool.
2. Add lentils to medium saucepan, cover with water and bring to a boil. Reduce heat and simmer, uncovered, until tender but not mushy, about 20 minutes. Drain and put in a bowl.
3. Once beets are cool enough to handle, unwrap and, using a dry paper towel, “wipe” off skin. Cut into bite-sized wedges.
4. In a large bowl, mix ½ vinaigrette with frisee.
5. Top salad with beets, lentils, oranges, scallions, and pistachios.
6. Drizzle remaining vinaigrette over salad.

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