Tuesday, August 3, 2010

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.
Warm Black Lentil & Beet Salad
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

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski
at

7 comments:

  1. Recipe for DeliciousAugust 3, 2010 at 9:45 AM

    Yu-u-u-u-UM! I'm adding this to the to-do list!

    ReplyDelete
  2. MariaAugust 3, 2010 at 9:49 AM

    I can't wait to make this salad!

    ReplyDelete
  3. Carter @ The KitchenetteAugust 3, 2010 at 11:56 AM

    I really feel there isn't much better than a poached egg nowadays. Having just discovered (un-canned) beets, I can only imagine this is OUT OF THIS WORLD delicious.

    ReplyDelete
  4. LoriAugust 3, 2010 at 2:06 PM

    I just read about beluga lentils yesterday. I haven't tried that variety yet. This recipe looks great!

    ReplyDelete
  5. graceAugust 4, 2010 at 8:21 AM

    oozy egg automatically bumps up the yum-factor. great dish!

    ReplyDelete
  6. LoriAugust 5, 2010 at 8:16 PM

    An egg over beans is always delicious, comforting- not to mention farily quick (always an added bonus).

    ReplyDelete
  7. ManishaAugust 4, 2011 at 3:08 PM

    I just made this recipe and it was fantastic. I have lots of leftovers. I hope they last in the fridge for a day or two. Thanks, Kat!

    ReplyDelete

Thanks for your comments! Matt & I love to read them but if you link to online drugs or real estate or such in anyway we will delete you. Due to the amount of spam we are now moderating all comments.