Friday, April 20, 2012
Lentil Beet Orange Salad
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!