Recipe by My Kosher Recipe Contest

Citrusy Beet and Lentil Salad

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Citrusy Beet and Lentil Salad
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

2 Hours, 20 Minutes
Diets

No Diets specified

Submitted by Amy Siegel

This very fresh tasting beet and lentil salad with citrus accents makes a wonderful side dish or vegetarian appetizer.

Ingredients

Dressing

  • 1/3 cup orange juice

  • 1/4 cup extra virgin olive oil

  • 2 Tablespoons honey

  • 1 Tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 2 Tablespoons fresh dill (or 1 and 1/2 teaspoons dried)

  • sea salt and fresh ground black pepper to taste

Salad

  • 2 cups cooked brown lentils

  • 3 medium cooked beets, cubed

  • 1/4 cup diced Bermuda onion

  • 11-ounce can mandarin oranges, drained and rinsed (or 2 fresh mandarins or blood oranges, peeled and pith removed)

Directions

Prepare the Salad

1.

In a small-sized mixing bowl, whisk together dressing ingredients.

2.

In a medium-sized mixing bowl, gently fold together salad ingredients.

3.

Drizzle with dressing and toss gently to coat.

4.

Cover and chill 2 hours before serving.

Recipe tags

Amy Siegel beets easy side dishes lentils my kosher mykosher mykosher.com Vegetarian
Citrusy Beet and Lentil Salad

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