I love lentils, but usually find them in warm hearty soups during the fall. Lentils are actually fantastic chilled and served as a summer salad!
The key to getting great lemon-y flavor in to the lentils is to toss the dressing in to them when they are still semi warm! Then they will soak up the dressing nicely…
In this salad, I mixed three of my favorite grains…lentils, quinoa & farro…nestled them in a bed of nutty arugula and topped them with roasted golden beets and crunchy radishes. This salad is all about flavor, texture and I just adore it….
Total Time: 30 Mins
Prep Time: 10 Mins
Cook Time: 30 Mins
1 cup cooked quinoa
1 cup cooked farro
1 cup cooked lentils
4 roasted golden beets, quartered
1/2 cup crumbled goat cheese
1/2 cup diced radish
handful chopped mint
handful chopped dill
5 sprigs of chopped chives
2 cups of fresh arugula
For the dressing: 2-3 tbsp of olive oil, a big pinch of chunky sea salt & juice of 1 lemon
Cook off all the grains according to the directions on the package. Peel the beets with a potato peeler and roast them (wrapped in foil with a touch of olive oil & salt) at 400 degrees for 20-30 mins. Toss all ingredients together in a large bowl and enjoy!
