This is such a comforting and satisfying dish. There's nothing worse than eating a salad and feeling hungry again 40 minutes later! This one is perfect for an early lunch and will have you lasting until supper!
-4 Medium beets scrubbed and trim in wedges
-1 Cup of dry lentils
-1 Tbsp avocado oil
-1/2 Large red onion
-1 Garlic cloves finely chopped
-4 Cups rainbow chard chopped in a couple inches pieces
-Sea salt and pepper
-Flat leaves parsley
Preheat the oven at 425F.
Line a baking sheet with parchment paper.
Place your beets on top and drizzle with olive oil and sea salt.
Roast for 25 to 30 minutes.
Place your lentils in a pot with 3 times the amount of water and a pinch of sea salt.
Bring to a boil and turn down to simmer for about 25 minutes.
In a large skillet, heat 1 Tbsp of avocado oil over medium heat and cook the onion for about 2 minutes.
Add the garlic and cook for another 2 minutes.
Add the chard and delicately mix for about 3 minutes.
Add in the cooked lentils and mix very delicately.
Serve in large bowls or plates.
Add the beets on top.
Drizzle with the champagne vinegar dressing.
Voila! French lentil, beet and chard salad.