Roast Beet & Lentil Salad with Spiced Yogurt

HomeClinics & ProgramsELLICSR KitchenRoast Beet & Lentil Salad with Spiced Yogurt

Skill Level	Easy

Preparation Time	25 minutes	Total Time	40 minutes
Servings	4	Cost Per Serving	$2.69

6	Medium Beets (gold or red)
1 cup	Red Lentils
1/4 cup	Hazelnuts, toasted & roughly chopped
1 cup	Plain Yogurt
1 cup	Mixed Fresh Herbs (mint/parsley/basil etc.), roughly chopped
1	Lemon
1 tbsp	Harissa Paste (optional)
1 1/2 tbsp	Olive Oil
1/2 tsp	Sea Salt & Freshly Ground Black Pepper

Preheat the oven to 400 F.
Wash beets well, but leave the skins on. Dress with a tsp of olive oil and a pinch of salt. Wrap in foil and bake for about 40 minutes. Cook until tender. Cool and peel.
Add lentils and 3 cups of water to a pot. Bring to a bowl, reduce to a simmer and cook 6 minutes. Strain and run with cold water to cool.
Add to a large bowl and season to taste.
Mix the yogurt with harissa paste, juice of half a lemon and lemon zest.
Quarter your cooked beets, add to lentils. Top with seasoned yogurt.
Dress herbs with remaining lemon juice and olive oil. Add to salad. Top with toasted hazelnuts.

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For a small change that will promote your health, try adding pulses to your diet. Pulses include beans, peas and lentils. These versatile foods are an excellent source of folate, a B vitamin that is needed for healthy DNA and to control cell growth.
If you'd like to have more pulses in your diet but aren't sure how to cook them, give lentils a try. They're quick and easy to prepare: just rinse, simmer and serve! You don't need to soak them first like other pulses.
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Pulses contain resistant starch which is not digested but is used by healthy bacteria in the colon to make short chain fatty acids. These fatty acids may help prevent colorectal cancer.