Lentil and Golden Beet Salad with Gremolata

Vegetable Tuesdays has been on hiatus but that doesn't mean we (ahem the Robber) haven't been cooking. I had a baby. And am having another one in December! And in this exact moment, am in a weird decluttering moment where I want to purge my house of everything unnecessary... but it's hard. So I am going to blog some Italian recipes I found in some newspapers given to me by Angela at La Biscotteria in Redwood City. I might never make them. But then I can throw the newspapers away in peace.

So here: Lentil and golden beet salad with hazelnut gremolata. Sounds like something my oldest sister would make. From Our ItalianTable.com.

Ingredients

1 C Puy or French green lentils
2 C water or chicken broth
1 garlic clove, peeled or lightly smashed
1 sprig of thyme
1 bay leaf
8 small golden beets
1 candy cane beet, peeled and thinly shaves on a mandolin slicer
A mild Pecorino cheese such as Pecorino Toscano
Bunch of watercress or baby arugula, trimmed and washed
Zest of 1 lemon, reserving lemon for dressing
5-10 sprigs of Italian parsley, finely minced
1/2 C roasted and hulled hazelnuts, cooled and finely chopped

Directions

1. Place the lentils, broth, thyme, garlic and bay leaf in a small pot. Bring to boil and reduce to a low simmer. Cook for 20-30 minutes until the lentils are al dente. Cool briefly and drain in a colander.

2. Place the beets in a heavy-bottom pot with a steamer insert. Fill the bottom with water and place the beets in the steamer. Bring to a boil and steam for 1 hour. When done, let cool enough to handle. Peel them with your hands and slice into quarters or smaller.

3. Zest 1 lemon into a work bowl and add the finely chopped parsley and hazelnuts. Season with salt and pepper and stir in a Tbsp of good quality olive oil.

4. Juice half the lemon into a bowl and add twice as much olive oil as lemon juice. Season with salt and pepper. Vigorously whisk. Mix the beets and lentils in a bowl and add a small amount of the dressing. Lightly toss and return to the refrigerator.

5. Lightly toss the watercress or arugula with some salad dressing and place on the serving place. Top with beet/lentil mixture. Scatter with slices of candy cane beets. Top with slices of pecorino cheese. Sprinkle with the parsley/hazelnut mixture and serve.