Beet Lentil Quinoa Salad

Beet Lentil Quinoa SaladBeet Lentil Quinoa Salad
Total Time: 1 hour
Serves 3

3 small beets, trimmed
3 cups cooked quinoa
1 cup dried lentils
1/2 small onion, medium dice
1 medium carrot, small dice
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 lemon, zested and juiced
1/2 teaspoon kosher salt
freshly ground black pepper, to taste
chopped chives, to garnish

Preheat the oven to 450°. Wrap the beets in foil and roast for about 45 minutes, until tender. When cool enough to handle, slip off the skins and cut the beets into wedges.

In a saucepan, bring the lentils with 2 cups of water to a boil.  Lower the heat and simmer for 15 minutes.  Add onion, carrot, and a pinch of salt and simmer another 15 minutes until the lentils are tender, but not mushy.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lemon zest, juice, salt, and pepper.

In a medium serving bowl, add the quinoa, lentils and dresing. Mix, taste for salt, and top with cooked beets. Sprinkle with chives and sea salt to garnish.

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