Warm Lentil Salad with Balsamic Beets and Feta
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
(*Note: This makes about 1 cup of dressing, which may be more than enough for the lentil salad below. You can cut this recipe in half or save the leftover for later use! You can also use your favorite store bought balsamic dressing if you prefer!)
7 tbsp. olive oil
¼ cup balsamic vinegar
2 tbsp. lemon juice (about ½ of a large lemon)
2 tbsp. Dijon mustard
¼ tsp. garlic powder
½ tsp. salt, or to taste
¼ tsp. black pepper
¼ - ½ tsp. red pepper flakes, optional
For the Lentil Salad:
1-2 tbsp. olive oil or butter (or other sauté oil)
2 small/medium shallots, thinly sliced crosswise
1-2 garlic cloves, minced
1 cup dry green lentils, rinsed and sorted for debris
4 cups water
¾ tsp. salt, or to taste
½ cup minced fresh parsley
¾ cup chopped walnuts
1 24 oz. jar Paisley Farm Balsamic Beets and Onion Salad, drained
4 oz. crumbled feta (about 1 cup)
½ cup balsamic dressing
Instructions
Instructions for the dressing:
- Add all ingredients to a small bowl and whisk until smooth. Set aside.
Instructions for the salad:
- Heat 1 to 2 tablespoons of oil or butter in a saucepan over low/medium heat. Add the shallots and garlic. Sauté, stirring occasionally, until soft and fragrant; about 4 to 5 minutes.
- Add the lentils to the saucepan and stir into the shallot and garlic mixture. Add the water and salt. Bring to a boil. Once boiling, reduce the heat to low and simmer until the lentils are tender, about 20 to 30 minutes.
- Drain the lentils and pour into a large mixing bowl. Add the fresh parsley, walnuts, and balsamic beets. Mix gently until well combined. Pour the dressing over the salad. Mix or toss gently. Lastly, add the crumbled feta and toss gently until incorporated. Serve immediately.