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Root Veg and Lentil Salad

Got beets? Carrots? Onions? Here’s a not-too-heavy way to enjoy those root veggies this summer.

This is a use-what-you’ve-got kind of recipe. One we think will be great for you CSA members out there.

For the veg
Chop your root vegetables (any combination of beets, carrots, kohlrabi, sweet potatoes, garlic and onions) into bite-sized pieces. (This makes for quick-cooking, and easy eating if you have kids at your table.)

Toss vegetables in olive oil, salt, pepper and any fresh herbs you have (basil, thyme, oregano, winter savory… you name it.)

Roast in the oven at about 350 degrees until fork-tender and as browned as you like them. You can start checking on them in about 30 minutes. OR if you want to keep the house cool, you can roast them on the grill! This can take less time, too. Check on the vegetables after about 15 minutes.

For the lentils
Green, brown or French lentils cook the fastest and make the best summer salads.

You can find pre-cooked lentils for an extra-fast weeknight dinner, or cook them ahead of time or while your vegetables are roasting.

Cook dried lentils at a lentil to water ratio of 1:2.

So, for 1 cup:

Rinse 1 cup of lentils.

Add lentils to a saucepan and pour in 2 cups of water.

Bring water to a boil, then reduce to a simmer and cook, un-covered for 20-30 minutes, until tender. You may need to add small amounts of water to keep the lentils submerged as they cook.

Strain the lentils and set aside.

Completing the dish
Once the vegetables are cooked, toss them with cooked lentils.

Let cool.

Dress with juice of one lemon, salt and pepper to taste.

Serve chilled or at room temperature.

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