Equipment
- Cutting Board
- Knife
- Bowl
- Sheet Tray
- Oven
- Whisk
- aluminum foil
- pot w/ lid
Adjust Servings
Ingredients
- 3 golden beets
- 1 cup french lentils rinsed
- 2 cups bitter greens kale, dandelion greens, endives, escarole, etc
- 8 slices prosciutto optional
- 4 ounces blue cheese
- 1 granny smith apples cored and finely diced (1/4-inch dice)
- 1 shallot finely minced
- 2 tsp coarse mustard
- 2 tsp maple syrup
- 2 Tbsp apple cider vinegar
- 1/2 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400F. Wrap the beets in aluminum foil (individually) and bake for 40 minutes or until you can easily insert the tip of a knife all the way through. Let them cool in the foil for a few minutes. Then peel and set aside.
- Place the lentils in a pot and cover them with cold water (3 inches over the top of the lentils). Cover the pot and heat over medium high heat. Bring the water to a boil and reduce heat to medium low and simmer for 15 to 20 minutes until lentils are tender but not mushy. Drain them and rinse in cold water.
- In a medium bowl, whisk together the finely diced apple, shallot, mustard, maple syrup, apple cider vinegar, olive oil, salt and pepper.
- Arrange the bitter greens, topped with sliced beets, lentils, prosciutto, cheese and drizzle with enough vinaigrette to coat all the ingredients. You might not need all of it. Personally, I prefer less vinaigrette.
Nutrition
Sodium: 741mg | Calcium: 252mg | Vitamin C: 48mg | Vitamin A: 3616IU | Sugar: 13g | Fiber: 18g | Potassium: 557mg | Cholesterol: 32mg | Calories: 668kcal | Trans Fat: 1g | Monounsaturated Fat: 25g | Polyunsaturated Fat: 4g | Saturated Fat: 11g | Fat: 43g | Protein: 24g | Carbohydrates: 49g | Iron: 5mg