one-stop salad

Comes summer and I crave salads! The warm weather combined with the enticing offerings of the farmer's market stands tempt me to eat salads every chance I get. But one cannot live on vegetables alone, and when I create new salad recipes I want to have not only those delicious and succulent market-fresh ingredients, but the nutrition as well.

This month's salad recipe is not only bursting with those fresh ingredients, it's loaded with great nutrients. To accompany those young, tender beets, I chose a little French lentil called "lentilles du Puy"*. The bonus here is that they don't require soaking time and they cook within minutes. They are also extremely delicate, nutty and less starchy than their common cousins. French lentils are low in calories (only 230 calories per cup) and in fat, but are very high in protein (18g per cup), iron (6.6mg per cup or 37% DV), magnesium and folate (a water-soluble Vitamin B), just to name a few. Did I mention that they are incredibly delicious as well?!

For the dressing, I chose goat milk yogurt. Aside from being a great source of calcium (327mg per cup or 33% DV) it has a wonderful tang to it that perfectly balances the sweetness of the roasted beets.

Now that's a one-stop salad — so satisfying and delicious in every way that you are bound to feel totally satiated.

* French lentils, or "lentilles du Puy," can be purchased in health food stores or gourmet markets.

For another "one-stop salad", watch Viviane demo farro salad with roasted asparagus.
Lentil Salad with Roasted Beets and Baby Greens
Goat Milk Yogurt-Mint Dressing
serves 4


For the lentils
4 cups fresh spring water
1/2 cup French lentils (Lentils du Puy)
1 bay leaf
1 large shallot — finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 teaspoon sea salt and freshly ground black pepper to taste
2 tablespoons fresh Italian parsley — finely chopped

For the roasted beets
6 small red or pink young beets — peeled, quartered and cut in 1/2" slices
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon sea salt or to taste
fresh ground black pepper to taste

For the dressing
1/2 cup plain goat milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh mint — finely chopped
pinch sea salt
freshly ground pepper to taste

1 handful baby greens

Step 1: In a medium pot put the water, lentils and bay leaf and bring to a boil. Simmer covered for 20 to 25 minutes until tender. Drain and remove the bay leaf. Transfer to a bowl and cool to room temperature.

Step 2: Once cooled add the shallots, olive oil, vinegar, salt, pepper and parsley. Mix well and set aside.

Step 3: Preheat oven to 475° F. Put the beets in a small roasting pan with high edges. Drizzle with olive oil, vinegar, salt and pepper. Toss well and cover with foil. Bake for 25 to 30 minutes until light brown on the edges, tossing once. Remove from oven, transfer to a bowl and set aside to cool to room temperature.

Step 4: In a small bowl, whisk the yogurt, lemon juice, mint and salt. Set aside.

Step 5: Spoon the lentils in the center of each plate. Top with a few leaves of baby greens, then with a few beets slices. Drizzle with the yogurt dressing and finish with some freshly ground pepper to taste. Serve immediately.


© 2007 viviane bauquet farre — food & style NY LLC

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