Warm Black Lentil and Beet Salad

I was planning on making pizza with beets & potatoes on it last night but, in the middle of the day I got a craving for a warm lentil salad with a rich egg yolk running through it. After a brief look through the cupboards I realized I had everything on hand to make one plus I could still use the beets. It also gave me an excuse to use the beluga black lentils I picked up in Seattle.

This salad is good without the egg but there is something about the way it tastes with the soft yolk that just sends the flavor to a whole other level.

Warm Black Lentil and Beet Salad

3/4 c black lentil (or lentil of choice really)
4 small beets, I ended up with about 1 1/2 c chopped
3 T olive oil
1 c chopped yellow onion
2 stalks celery, chopped
1 clove garlic, minced
2 T champagne or white wine vinegar
1 T Dijon mustard
1/4 t dried thyme or 1/2 t fresh
salt & pepper
2 eggs

Cook the lentil according to directions until soft. Drain.

Meanwhile, clean the beets & boil them until soft, about 20 - 25 minutes. Drain & let cool. Cut into small pieces. (You could also roast the beets if you wish).

Put 1 tablespoon of olive oil in a large skillet. Heat over medium-high heat. Add the onion, celery & garlic & sauté until tender. Add the cooked lentils & beets & heat through.

Whisk the remaining olive oil, vinegar, mustard & thyme together. Season to taste with salt & pepper. Stir into the warm lentil & vegetable mixture (I'd add a little at a time to make sure not to overdress as everyone likes a different amount of dressing). Keep warm.

Poach or soft fry the eggs. Divide the salad between two dishes & top each with an egg.

2 servings

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