Beet, Lentil Salad on Cabbage Slaw

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Beet, Lentil Salad on Cabbage Slaw

 

Pickled onion:

3/4 cup finely chopped red onion

1/2 cup red wine vinegar

 

Dressing:

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

1/4 teaspoon prepared horseradish

1/4 teaspoon salt

1/8 teaspoon black pepper

1 garlic clove, minced

 

Salad:

2 pounds small golden, Chioggia, or red beets

1 cup dried green or brown lentils

1/4 cup finely diced carrot

2 garlic cloves, peeled

1 bay leaf

1/3 cup chopped fresh parsley

2 tablespoons capers

1/8 teaspoon salt

1/8 teaspoon black pepper

 

Slaw:

7 cups thinly sliced green cabbage

1 tablespoon red wine vinegar

1/8 teaspoon salt

chopped fresh parsley (optional)

 

To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30

minutes; drain.

To prepare dressing, combine oil and next 8 ingredients (oil through minced

garlic), stirring with a whisk.

To prepare salad, leave root and 1 inch stem on beets; scrub with a brush. Place

in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and

simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool.

Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a

large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a

large saucepan; cover with water to 2 inches above lentils. Bring to a boil;

cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard

garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup

parsley, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper to beets. Set aside.

To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt.

Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley,

if desired.

Makes 4 servings.

 

 

 

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