Lentil and Golden Beet Salad with Hazelnut Gremolata

This vibrant and nutritious salad combines earthy lentils, sweet roasted golden beets, and a flavorful hazelnut gremolata. The fresh herbs and zesty dressing add a burst of brightness to this Italian-inspired dish.

Ingredients:

• 1 cup dried green or brown lentils
• 4 medium-sized golden beets, peeled and diced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped toasted hazelnuts
• Zest of 1 lemon
• 2 cloves garlic, minced
• Juice of 1 lemon
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar

Instructions:

Rinse the lentils under cold water and cook them in a pot of boiling water for 20-25 minutes or until tender

Drain and set aside to cool

Preheat your oven to 400F 200C

Toss the diced golden beets with 2 tablespoons of olive oil, season with salt and pepper, and spread them on a baking sheet

Roast for 20-25 minutes or until they are tender and slightly caramelized

Let them cool to room temperature

In a small bowl, combine the chopped parsley, mint, toasted hazelnuts, lemon zest, and minced garlic to create the gremolata

In a separate bowl, whisk together the lemon juice, extra-virgin olive oil, and red wine vinegar to make the dressing

In a large salad bowl, combine the cooked lentils, roasted golden beets, and hazelnut gremolata

Pour the dressing over the salad and gently toss to combine

Season the salad with additional salt and pepper, if needed

Serve the Lentil and Golden Beet Salad with Hazelnut Gremolata as a side dish or a light main course

Enjoy