I'm not really a salad girl, I've never been one! I usually don't eat the salad served in resturants unless it's an amazing Caesar or one that has a lot going on OTHER then just greens. Over the weekend we had a fantastic dinner at LeFarm in Westport! One of the highlights was the beet salad! It had more pink and red beets. I took total inspiration and made one for dinner last night. Their dressing was a bit sweet for me, I like something to cut the sweetness of the beets so I did a lemon dressing. I loved that they used lentils because it gave me more substance other than just greens... Check it out, I roasted my own beets which makes a big difference. I also only used golden beets because I hate the mess of the red ones...
These were so pretty in the store, I can't wait to plant my own in just a few weeks!!
First I wrapped the beets in parchment paper and tied with a twine. I don't like to use foil because I think it gives food a metallic flavor. I let them sit in a 425 oven for about an hour and 10 minutes. I unwrapped them and let them cool a bit and peeled the skin right off. Then I just put them in a bowl with some olive oil, salt and pepper and let them sit over night.
Juice of one lemon and half an orange (cuts the lemon)
2 shallots finely chopped
salt and pepper
Combine everything except olive oil, then while wisking add olive oil until creamy about 1/2c olive oil will do.
I cooked my lentils with chicken broth, 2 bay leaves, salt, pepper and a dash of olive oil - they tasted GREAT and they are a good source of iron... These could have been enough of a meal on their own!
Then I just tossed the salad lightly with the dressing and added everything else including feta.
Chris said it was one of his favorite meals ever... I never know what he's going to like!