Beet And Red Cabbage Salad Recipe

Name: Beet And Red Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green lentils or 1/2 cup brown lentils; kosher salt; 4 ounces bacon, thick sliced and cut crosswise into 1/4-inch pieces; 1/2 cup olive oil; 3 tablespoons fresh lemon juice; fresh ground black pepper; 1 1/2 lbs beets, cooked and cut into wedges (or half moon slices); 1/2 cup fresh parsley; 1/2 lb red cabbage, sliced 1/2-inch thick and 2-inch pieces; 1/4 lb green leaf lettuce, torn into large pieces; 1/4 lb blue cheese (1 cup)

Servings: persons

1/2 cup green lentils or 1/2 cup brown lentils
kosher salt
4 ounces bacon, thick sliced and cut crosswise into 1/4-inch pieces
1/2 cup olive oil
3 tablespoons fresh lemon juice
fresh ground black pepper
1 1/2 lbs beets, cooked and cut into wedges (or half moon slices)
1/2 cup fresh parsley
1/2 lb red cabbage, sliced 1/2-inch thick and 2-inch pieces
1/4 lb green leaf lettuce, torn into large pieces
1/4 lb blue cheese (1 cup)

1
Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
2
Drain lentils, run under cold water, and drain again; set aside.
3
Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
4
In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
5
In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
6
Toss, season with salt and pepper, and top with bacon and bleu cheese.

579

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup green lentils or 1/2 cup brown lentils, kosher salt, 4 ounces bacon, thick sliced and cut crosswise into 1/4-inch pieces, 1/2 cup olive oil, and more.

Yes, Beet And Red Cabbage Salad 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 Red Cabbage Salad

How did you like this recipe?

Frequently Asked Questions