Warm Beet and Lentil Salad
3 red beets
3 yellow beets
2 cups lentils, cooked according to package instructions
2 sprigs thyme, leaves removed, chopped
1 sprig rosemary, leaves removed, chopped
2 sprigs tarragon, leaves removed, chopped
2 teaspoons balsamic glace
3 tablespoons extra virgin olive oil
Salt and pepper
1 fennel bulb, shaved thin on a mandolin
Heat your oven to 400°F. Cover a small baking sheet with salt. Trim the beets, wash and dry them. Place the beets on the sheet pan and cover tightly with foil. Roast for 45 minutes to an hour or until tender to a knife tip. Allow the beets to cool for 15 minutes and peel them by rubbing the skin off with a towel. You’ll want to wear gloves if you have them or wash your hands right after, the red beets with dye your hands! Cut in half, then each half again into quarters.
In a large sauté pan, add the oil. Add the fennel until it just begins to caramelize a little. Add the cut beets, lentils and herbs. Season to taste.
Place on a platter or four plates. Top with balsamic and a little drizzle of extra virgin olive oil.
1 tablespoon grapeseed oil
1 cup firm tofu, cut into ½ inch pieces, pressed to remove the excess liquid
½ each large bok choy, sliced thin
1 tablespoon peeled and julienned ginger
½ pitted and diced Florida avocado
½ pitted and diced purple avocado
1 tablespoon soy sauce
1 tablespoon vegan teriyaki sauce
Chili sauce, if desired (instead of teriyaki sauce)
Heat the oil in a wok or large sauté pan over high heat; add the bok choy and sauté for 1 minute. Add the ginger and tofu for another minute. Add the avocadoes, for 1 minute tossing the ingredients in the pan. Add the soy, teriyaki and remove immediately.
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