Wednesday, September 3, 2014

The Beet Goes On

Lentils are quick and easy to prepare, and I've found an easy way to cook beets.  I simply scrub and wrap in foil, then bake in the oven while I'm baking something else.  After cooling, the beets are even easy to peel!  This recipe is from Better Nutrition magazine.

Lentils with Beets, Gorgonzola & Herbs
(Serves 4)

1/2 cup Lentils
1 Carrot, shredded
2 Green Onions, diced
1 1/2 cups water
Bring to a boil, then simmer for 20 minutes.  Drain water.

1/2 Lemon
1 tsp. Olive Oil
1 tsp. Canola Oil
1 Tbsp. Balsamic Vinegar
2 Tbsp. Fresh Herbs
1 Garlic Clove, diced
Dash Cayenne Pepper
Squeeze juice from lemon.  Combine juice, lemon peel and other ingredients.  Pour over lentils.

To serve, arrange on plate:
1/2 cup Arugula Spinach Mix
2/3 cup Cooked Lentil Mix
1 Mini Sweet Red Pepper
1 Tbsp. Gorgonzola, crumbled
1 Beet, sliced
6 Cherry Tomatoes, halved   

I enjoyed a slice of New Day Bakery 7 Grain Bread with Earth Balance Buttery Spread with my salad!

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