Beet Salad With Lentils
Time To Pressure + Natural Pressure Release:
large, red and cut into quarters
cut into ribbons or left whole (optional)
For The Dressing
Red Wine Vinegar
Put water, salt and lentils in the inner liner of the
Place a trivet on top of the lentils. Place cut beets on the trivet.
Cook at high pressure for 10 minutes. Allow the pot to release pressure naturally for 10 minutes and then release all remaining pressure.
Remove beets, peel and dice. Mix with lentils.
Make the dressing and pour it over the beets and lentils. Mix in beet greens if using.
Eat half warm and refrigerate leftovers for an entirely different salad the next day.
TIPS & TRICKS
Use the greens.
If you can get beets with leaves still attached, wash the leaves and cut into ribbons or chunks, and serve your salad on the beet greens.
Use golden beets
. These tend to be sweeter and less earthy-tasting, and they won't stain things red.
Top with feta cheese for an additional bite, or eat as is.
Better the next day.
This salad just keeps getting better as it marinates in the fridge, so make extra!
Beet Salad With Lentils https://twosleevers.com/beet-salad-recipe-with-lentils/