Beet-and-Lentil Salad on Cabbage Slaw

Beets may seem wintry, but in fact they're likely to be freshest in summer. Look for golden beets or Chioggia beets (a variety with red and white concentric circles) to add cheery color to this salad. But red beets work fine, too.

Yield: 4 servings (serving size: 1 3/4 cups slaw and about 1 cup salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 21%
  • Fat: 7.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1g
  • Protein: 18.2g
  • Carbohydrate: 53.6g
  • Fiber: 10.6g
  • Cholesterol: 0.0mg
  • Iron: 6.7mg
  • Sodium: 801mg
  • Calcium: 124mg

Ingredients

  • Pickled onion:
  • 3/4 cup finely chopped red onion
  • 1/2 cup red wine vinegar
  • Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced
  • Salad:
  • 2 pounds small golden, Chioggia, or red beets
  • 1 cup dried green or brown lentils
  • 1/4 cup finely diced carrot
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons capers
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Slaw:
  • 7 cups thinly sliced green cabbage
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon salt
  • Chopped fresh parsley (optional)

Preparation

  1. To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain.
  2. To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.
  3. To prepare salad, leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper to beets. Set aside.
  4. To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt. Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley, if desired.
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