Beet Salad with Vinaigrette Dressing
10 oz. dried French lentils
4 c. chicken broth
2 bay leaves
2 lbs. beets, washed with 2 inches of
stem attached
1 lb. onions, thickly sliced
10 to 20 lg. fresh basil leaves
5 cloves garlic, peeled & smashed
3 tbsp. olive oil
1 tsp. salt
Vinaigrette
1/2 c. beet liquid
3/4 c. olive oil
1/4 c. balsamic vinegar
1 bunch scallions, minced
1 sm. bunch basil, shredded
Heat oven to 400 degrees. Combine
lentils, broth and bay leaves in covered
pan. Place beets in shallow roaster.
Strew onion slices, basil leaves and
garlic over beets. Sprinkle with oil and
salt and cover tightly with foil. Place
both pans in oven and roast for 1/2
hour. Remove and cool. Drain lentils and
beets, reserving 1/2 cup beet liquid.
Peel and cut beets in 1/4 inch cubes.
Mix vinaigrette, combine all
ingredients. Chill 1 hour.
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