Brown lentil and red beet salad is a nutritious and flavorful dish that combines the earthy taste of lentils with the sweet, vibrant flavor of roasted beets. This salad not only pleases the palate but also has a rich cultural and historical significance. Lentils and red beets are one of the oldest cultivated crops, with evidence of their consumption dating back to 9,000 to 13,000 years ago in the Eastern Mediterranean countries. This is one of my joyous recipes where it stays in the fridge for great snacking.

Ingredients:

• 2 large red beets, roasted and diced
• 2 cups cooked lentils
• ½ cup red onion, finely chopped
• ½ cup fresh mint leaves, chopped
• ½ cup fresh parsley, chopped
• 5 tbsp olive oil
• 4 tbsp lemon juice
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. Place beets on aluminum foil with a brushing of olive oil, wrap tight, and cook for 45 minutes to an hour depending on their size. Check by inserting a fork.
3. In a large bowl, combine the roasted beets, cooked lentils, red onion, mint, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve chilled or at room temperature.