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Spring Beluga Lentil and Beet Salad With Coriander Vinaigrette
[Vegan]

CR By: Claire Ragozzino

Author Bio

Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic... Read More

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Spring Beluga Lentil and Beet Salad With Coriander Vinaigrette [Vegan]

1-2

Dairy Free

Vegan

This springtime recipe incorporates the tastes that balance Kapha dosha in early spring – basil, sprouts, coriander, and clove are all astringent and promote gentle cleansing. Beets are also wonderful detoxifiers, supporting the elimination and purification of blood. And all lentils are also wonderful protein sources. Give this tasty salad... Read More

Ingredients You Need for Spring Beluga Lentil and Beet Salad With Coriander Vinaigrette [Vegan]

For the Salad:

2 large red beets, boiled, peeled & cubed
1 1/2 cup dried Beluga (black) lentils, soaked & lightly cooked
1/2 cup capers
1/4 cup chopped basil
1 cup nondairy yogurt
1 cup fresh sprouts or microgreens

For the Dressing:

1 large Meyer lemon, zested & juiced
1/4 cup olive oil
1 large clove garlic
1 teaspoon pink or sea salt
1 teaspoon coriander powder
pinch clove powder
cracked black pepper

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How to Prepare Spring Beluga Lentil and Beet Salad With Coriander Vinaigrette [Vegan]

Soak the lentils overnight in a bowl. Drain off water and rinse well before cooking.
First, in a large pot with a lid, bring water to a boil and place the washed/trimmed beets in the pot. Cover with lid and cook for on a low boil for 35-40 minutes, until beets are tender. Remove from water, take the skins off the beets and cut into cubes. Set aside until assembling the salad.
While the beets are cooking, bring water to a boil in a medium pot and cook the lentils with a pinch of salt. Cook for 12-15 minutes, checking the texture of the lentils to make sure they’re still firm and not overcooked. Soggy lentils are a buzzkill to this salad, so be sure to remove them from heat and drain them before the skins fall off. Soaking your lentils overnight will also decrease the actual boil time. Once done, remove from heat and drain water off.
For the dressing, combine all ingredients in a small jar. Cover with lid and give a good shake until well combined. Taste and adjust seasonings as desired. Store in a jar until ready to use.
To assemble, combine the cooked lentils, cubed beets, capers, and basil in a bowl. Toss with vinaigrette and serve with a hearty handful of microgreens and a dollop of yogurt.
Season with additional salt and pepper as needed.

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