Lentil Salad with Beets and Pomegranate

Name: Lentil Salad with Beets and Pomegranate
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 tbsp. champagne vinegar; 3 tbsp. olive oil; 2 1 ⁄ 2 tbsp. prepared horseradish; 2 tbsp. Dijon mustard; Zest of 1 orange, plus 2 tbsp. juice; 11 oz. French lentils, rinsed; 1 ⁄ 2 cup torn mint leaves, plus 1/4 cup finely chopped; 1 ⁄ 3 cup pomegranate seeds; 8 roasted baby red and golden beets, halved and sliced 1/4" thick; 1 small red onion, thinly sliced; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4

FARIDEH SADEGHIN

By Farideh Sadeghin

Published on March 10, 2015

Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Pair it with chicken, beef, lamb, or fish, or serve it as a vegetarian main; it's hearty enough to stand on its own. —Farideh Sadeghin, test kitchen director

Ingredients

3 tbsp. champagne vinegar
3 tbsp. olive oil
2 ¹⁄₂ tbsp. prepared horseradish
2 tbsp. Dijon mustard
Zest of 1 orange, plus 2 tbsp. juice
11 oz. French lentils, rinsed
¹⁄₂ cup torn mint leaves, plus 1/4 cup finely chopped
¹⁄₃ cup pomegranate seeds
8 roasted baby red and golden beets, halved and sliced 1/4" thick
1 small red onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Mix vinegar, oil, horseradish, Dijon, and orange juice together in a bowl. Bring lentils and 8 cups water to a boil in a 6-qt. saucepan; cook, uncovered, about 20 minutes, or until tender, and strain. Add to bowl with vinaigrette; toss with mint, pomegranate seeds, beets, onion, salt, and pepper. Transfer to a serving platter and garnish with orange zest.