Sprouted Lentil & Yellow Beet Salad

Ingredients

  • 1 cup dry green lentils, rinsed, soaked, and sprouted for 4-6 days, depending on your desired sprout length
  • 4 small beets or 3 larger ones
  • 3 curly kale leaves
  • a handful of fresh cilantro, finely chopped
  • 1 stalk celery, finely chopped
  • 6 scallions, trimmed & thinly sliced and/or a 1/4 inch slice of purple onion finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon of Grand Reserve Balsamic Vinegar
  • salt and pepper to taste

Makes a medium sized bowl of salad

  1. Boil beets to desired tenderness. Remove beets from the stove to help cool.
  2. Rinse sprouted lentils and drain very well. Place in a medium salad bowl.
  3. De-stem kale leaves. Chop stem finely and add to the salad bowl. Rip leaves into chunks and add to the salad.
  4. Add cilantro, celery, and scallions to the salad.
  5. Once beets are cooled, chop them into cubes and add them to the salad.
  6. Add the balsamic vinegars, olive oil, salt, and pepper.

Notes:

  • I recommend using organic ingredients.
  • Wash vegetables prior to use.
  • I use Napa Valley Naturals cherry wood aged grand reserve balsamic vinegar. I buy it locally at Whole Foods.
  • The grand reserve balsamic vinegar is sweeter and thicker than normal balsamic vinegar. One tablespoon of the Napa Valley Naturals grand reserve balsamic vinegar contains 5 grams of sugar. If the sugar content wasn’t so high, I’d put more in the recipe!

https://www.archerfriendly.com/2016/02/sprouted-lentil-yellow-beet-salad