February 18, 2016

Lentil and Mustard-Roasted Potato Salad with Beets

Trying out new foods is all par for the course in this job.

Which is great. Because it means that I don’t get stuck in a food rut very often. And it also means that I get to experience different flavor combinations that I might not have otherwise thought to try.

There is, however, one downside to this job perk. And that is that I sometimes “forget” about certain food items. Pantry staples, which tend to take a back seat to whatever is currently in season or “popular” at the moment, often get overlooked in my kitchen.

Take lentils, for example. Oh how I love these little edible pulses. Yet, there are only two recipes on this whole blog which list them as an ingredient (if you’re curious, it’s these tacos and this soup). So I thought it was about high time that I fixed that problem.

Also, a bag of black lentils fell out of my cabinet while I was rummaging around and hit me square on the head. It was a nice little reminder to use these beauties in a recipe.

This Lentil and Mustard-Roasted Potato Salad with Beets is simple, nourishing and feels just like the kind of meal that is going to help me navigate through what remains of these cold winter days. It’s flavor packed. Crisp and bright. And the leftovers might even be better than they are on day one.

I found that I didn’t need any additional dressing on this salad. The whole grain mustard that clings to the roasted potatoes is enough for me. But a drizzle of olive oil and a squeeze of fresh lemon juice would certainly be welcome here. Also, you’ll notice that I’ve kept the beets raw in this recipe. If you haven’t tried raw beets, I urge you to give it a go. Their flavor is mild and they have a spectacular little crunch. But if you’re unsure, you could certainly roast or boil them before slicing.

Cheers,

Liz

Lentil and Mustard-Roasted Potato Salad with Beets

Serves about 4

Ingredients

• 1/2 cup whole grain Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1 1/2 lbs fingerling potatoes, cut in half lengthwise
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 4 cups vegetable broth
• 1 cup black lentils
• 1 bay leaf
• 2 small beets, peeled and thinly sliced
• 2 tablespoons fresh dill, roughly chopped
• 2 tablespoons fresh parsley, roughly chopped

Instructions

1. Roast the potatoes. Pre-heat your oven to 425 degrees. Spray a large rimmed baking sheet with non-stick cooking spray and set aside. In a large bowl, mix together the Dijon mustard, olive oil and lemon juice. Add the potatoes and toss to combine. Spread the potatoes out onto your baking sheet and sprinkle with the salt and pepper. Transfer to your pre-heated oven and roast for about 40 minutes, stirring once halfway through. Remove from the oven and set aside.
2. Meanwhile, cook the lentils. In a medium pot, bring the vegetable broth to a boil. Stir in the lentils and the bay leaf. Reduce the heat to maintain a simmer and cook the lentils, uncovered, for about 25-30 minutes, stirring occasionally. The lentils should be soft, but still have a little resistance left when you bite into them. Strain the lentils, discarding the remaining liquid and the bay leaf. Set aside.
3. Assemble the salads. Divide the cooked lentils between serving plates. Top with the roasted potatoes, a few slices of the beets and fresh herbs. Serve and enjoy.
4. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

3.1

https://www.floatingkitchen.net/lentil-and-mustard-roasted-potato-salad-with-beets/