BEET CUCUMBER LENTIL SALAD
Ingredients:
4 beets, divided
1/2 cup black lentils
1 1/2 teaspoons salt, divided
3 small cucumbers, sliced
2-3 spring onions (bulbs only), peeled, halved and thinly sliced
3 tablespoons olive oil, divided
2 tablespoons rice wine vinegar, divided
1 tablespoon honey
1/4 teaspoon freshly ground black pepper
1 head lettuce, leaves roughly chopped
1/4 cup basil leaves, thinly sliced
1/3 cup toasted walnuts
2-3 tablespoons finely chopped dill flower
Directions:
Trim the ends off three beets, halve and place in a medium saucepan. Cover with water, bring to a boil, and simmer gently for 45-60 minutes until soft. When done, run under cold water, peel and cut each half into six pieces.
While the beets cook, cover lentils with water in a small saucepan. Add 1/2 teaspoon water and simmer gently until softened but still firm, about 20 minutes. Drain and rinse under cold water.
Combine lentils, cooked beet, cucumbers, onions, 1 tablespoon oil, 1 tablespoon vinegar, and 1/2 teaspoon salt in a medium bowl. Toss until combined.
Peel the remaining beet and cut into matchsticks. Set aside.
In a small bowl, whisk together remaining 2 tablespoons oil, remaining 1 tablespoon vinegar, remaining 1/2 teaspoon salt, honey, and pepper.
Divide lettuce among 4-6 salad bowls. Drizzle with dressing. Top with vegetable mixture, nuts, a sprinkle of basil, and raw beets. Finish with dill.