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Kitchen Notebook

September 18, 2017

Beet & Lentil Salad with yogurt & Mint

60 Mins

Serves 2
Ingredients:
  • 1 lb Beets, trimmed
  • ½ cup Lentils
  • ¼ Yogurt
  • 2 Tbsp. Lemon Juice
  • ½ tsp Salt
  • 3 oz Spinach
  • 1 Tbsp Mint leaves, minced

Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. When cool enough to handle, slip off the skins and cut the beets into wedges. Cut the beets into quarters.


Meanwhile, in a medium saucepan of boiling water, cook the lentils until tender, about 20 minutes. Drain and cool under running water; drain well.


Whisk together, yogurt, mint, lemon and salt. Toss beets with lentils and spinach, plate and drizzle with yogurt mint sauce.


60 Mins beets Fall healthy eating Lentils Lunch Mint salad Veg Vegetarian Yogurt

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60 Mins beets Fall healthy eating Lentils Lunch Mint salad Veg Vegetarian Yogurt


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