Beet-And-Lentil Salad On Cabbage Slaw Recipe

Name: Beet-And-Lentil Salad On Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain.
2
To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.
3
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.
4
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.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Pickled onion:, 3/4 cup finely chopped red onion, 1/2 cup red wine vinegar, Dressing:, and more.

Yes, Beet-And-Lentil Salad On Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet-And-Lentil Salad On Cabbage Slaw

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