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1
Beets may seem wintry, but in fact they're likely to be freshest in summer.
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2
Look for golden brown beets or possibly Chioggia beets (a variety with red and white concentric circles) to add in cherry color to this salad.
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3
But red beets work fine, too.
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4
To prepare pickled onion, combine onion and vinegar in a bowl.
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Let stand 30 min; drain.
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6
To prepare dressing, combine oil and next 8 ingredients (oil through chopped garlic), stirring with a whisk.
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7
To prepare salad, leave root and 1 inch stem on beets; scrub with a brush.
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8
Place in a medium saucepan; cover with water.
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9
Bring to a boil; cover, reduce heat, and simmer 20 min or possibly till tender.
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10
Drain and rinse with cool water.
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11
Drain; cold.
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12
Trim off beet roots; rub off skins.
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13
Cut beets into 1/2-inch cubes; place in a large bowl.
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14
Set aside.
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15
Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils.
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Bring to a boil; cover, reduce heat, and simmer 20 min or possibly till tender.
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17
Drain well.
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18
Throw away garlic cloves and bay leaf.
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19
Add in lentil mix, pickled onion, dressing, 1/3 c. parsley, capers, 1/4 tsp.
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20
salt, and 1/4 tsp.
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21
pepper to beets.
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Set aside.
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23
To prepare slaw, toss cabbage with red wine vinegar and 1/8 tsp.
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salt.
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25
Divide slaw proportionately among 4 plates; top with salad.
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26
Garnish with minced parsley, if you like.
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27
Yield: 4 servings (serving size: 1 3/4 c. slaw and about 1 c. salad).
