Fresh, hearty, and 100% vegan, this vibrant salad combines tender beluga lentils, sweet Gwillimdale beets, and a bright coriander vinaigrette for a perfect taste of spring.
Vegan Spring Beluga Lentil and Beet Salad
Fresh, hearty, and 100% vegan, this vibrant salad combines tender beluga lentils, sweet Gwillimdale beets, and a bright coriander vinaigrette for a perfect taste of spring.
Ingredients
- 2 Gwillimdale Beets boiled, peeled and cubed
- 1 cup Dairy free yogurt
- 1 cup Fresh sprouts or microgreens
- 1/2 cup Dried Black lentels soaked and lightly cooked
- 1/2 cup Capers
- 1/4 cup Chopped Basil
The Dressing:
- 1/4 cup Olive oil
- 1 large Lemon zested and juiced
- 1 large Clove of garlic
- 1 tsp Salt
- 1 tsp Coriander powder
- pinch of black pepper
Instructions
- Soak the lentils overnight in a bowl. Drain off water and rinse well before cooking.
- First, in a large pot with a lid, bring water to a boil and place the washed/trimmed beets in the pot. Cover with lid and cook for on a low boil for 35-40 minutes, until beets are tender. Remove from water, take the skins off the beets and cut into cubes. Set aside until assembling the salad.
- While the beets are cooking, bring water to a boil in a medium pot and cook the lentils with a pinch of salt. Cook for 12-15 minutes, checking the texture of the lentils to make sure they’re still firm and not overcooked. Soggy lentils are a buzzkill to this salad, so be sure to remove them from heat and drain them before the skins fall off. Soaking your lentils overnight will also decrease the actual boil time. Once done, remove from heat and drain water off.
- For the dressing, combine all ingredients in a small jar. Cover with lid and give a good shake until well combined. Taste and adjust seasonings as desired. Store in a jar until ready to use.
- To assemble, combine the cooked lentils, cubed beets, capers, and basil in a bowl. Toss with vinaigrette and serve with a hearty handful of microgreens and a dollop of yogurt.
- Season with additional salt and pepper as needed.