BEET, ONION, LENTIL SALAD
From Stone Soup Serves 2
- 9 ounces dried french lentils
- 1 onion, peeled & diced
- 1 bay leaf, optional
- 2 to 3 tablespoons wheat-free tamari, nama shoyu or coconut aminos
- 2 to 3 tablespoons sherry vinegar
- 1 to 2 bunches beets
- balsamic vinegar
- 8 onions
- 1⁄2 cup olive oil
- 1⁄2 cup balsamic vinegar
- 1 tablespoon sherry vinegar
- cooked lentils (from above)
- 10 pieces roast beets (from above)
- 3 to 4 tablespoons balsamic onions (from above)
- small handful roasted almonds
Directions: Lentils: Rinse lentils and place in a medium saucepan with the onion and bay leaf. Cover generously with water and bring to a boil. Simmer uncovered for 15-20 minutes or until lentils are tender. Drain lentils and return to the pan. Season with wheat-free tamari, nama shoyu or coconut aminos, vinegar and a few tablespoons extra virgin olive oil.
Beets: Preheat oven to 400F. Remove stalks from beets and scrub them well. Chop into bite sized wedges – either quarters, sixths or eighths. The smaller you chop, the faster they will cook. Splash with a few tablespoons of balsamic vinegar and the same of olive oil. Cover tightly with foil and roast for 45 minutes to 1 hour or until beets are tender.
Onions: Heat oil in a large heavy based saucepan over a medium heat. Halve onions lengthwise, then remove
the skins and slice into half moons. Add chopped onions to the oil as you go. Cover and cook on a medium low heat, stirring occasionally for about 1⁄2 hour or until onions are very soft but not browned. Remove cover and add balsamic. Bring to a simmer and cook, again stirring from time to time for about 20 minutes or until the sauce has reduced a little and the onions are slightly brown.
Salad: Whisk vinegar with 2 tablespoons extra virgin olive oil in a large bowl. Season. Toss in lentils and onions and divide between two plates. Top with beets and almonds.