Posted 05 November 2012 - 09:00 PM
The lentil and beet salad is off a recipe card in my box, so I can't credit the original source.
Lentils cooked with a bay leaf and garlic clove (I cooked them in the rice cooker, 1 cup lentils to 2.25 cups water)
Beets, roasted and diced. For one cup of raw lentils, maybe a cup and a half of diced beets.
1 minced shallot (I used about half a big, sweet onion)
1 tsp or so Dijon
about 2 tbsp balsamic vinegar
1/4 cup olive oil
salt and pepper
Pour the hot lentils into the dressing to cook the onion a little, then stir in the diced beets. Finally, add about a tablespoon of minced, fresh tarragon after things have cooled off a little. The flavors get better if you wait a while, and it keeps nicely for several days.