I baked whole beets the night before: scrub whole beets without peeling, wrap them in foil, and bake at 400F for about 45 minutes, until easily pierced with a knife. After they cool down the skins slip off easily when rubbed with the back of a paring knife.
In the morning I tossed diced beets, orange segments, and lentils on a bed of lettuce and packed the salad with Orange Sesame Cashew Dressing. The combination of sweet beets, earthy lentils, and bright citrus was amazing!
9 comments:
and so pretty!
I will have to put beetroot on the shopping list!
Yummy!!!
That looks amazing!
It takes time to prepare it but looks so yummy and sure have a great taste and sure one can add it to their healthy eating plan and enjoy it.
I've been buying inordinate numbers of beets at the local farmers markets - thanks for the great recipe idea!
I love your blog and all the recipes you have posted.I keep trying new ones everyday.
Your blog gives a great aproach to good health and well-being.
Also I am interested in modifying with your permission your veganlunchbox website. I am a student taking web desgining and my instructor shows us your website very often as a teaching example, so I would like to talk more about it if you are interested.
Thanks
Moni
This looks fantastic. I always have leftover lentils and I've got some beets that are ready to be pulled in the garden. Yay!
This looks amazing! Love lentils with citrus kick!
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