Potato, Beet and Lentil Salad

This Potato, Beet and Lentil Salad is perfectly healthy, delightfully fresh, and wonderfully easy to prepare. This new combination of flavors is a delicious way to enhance any meal and provides so many “electrifying” nutrients. This salad can be made in advance and kept in the fridge for up to 3 days, making it easy to prep for lunch or for a weekend BBQ. It can even be made using vegan mayo to cater to all of your party guests this summer.

This recipe comes to us from Triad to Wellness.

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Serves 8

Ingredients:

• 1 pound red potatoes, rinsed, peeled, and cut into bite size cubes
• 1 1/4 cup beets, rinsed, peeled, and cut into bite site cubes
• 1/4 tsp salt
• 1 1/2 cup cooked, small green lentils
• 1 tbsp apple cider vinegar
• 1 lemon, juiced
• 1/2 cup mayonaisse, or vegan mayo
• 1 1/2 tsp dijon mustard
• 1 tsp ground black pepper
• 2 cups chopped kale

Directions:

Place potatoes and beets in a 3-quart saucepan over medium heat. Add enough cold water to completely cover vegetables, add salt, and bring to a boil. Once water is boiling, reduce heat to a low simmer; do not cover. Cook vegetables approximately 25 minutes or until potatoes and beets are tender.

Once done, place potatoes and beets in a strainer to drain water; run cold water over potatoes and beets until cooled.

In a large mixing bowl, combine cooled potatoes and beets, lentils, and apple cider vinegar. Set aside.

In a small bowl, whisk the lemon juice, mayonnaise, Dijon mustard and ground pepper together. Add the mayonnaise mixture to the potato and beet mixture; combine well.

Potato-Beet Lentil Salad can be refrigerated up to 3 days before serving. Serve on top of chopped kale.