Nursing not only makes you very hungry, but in my experience, makes one a protein fiend. Much more so than pregnancy. So tonight I made this heavy-on-the-protein salad with what we had in the fridge. In my mind the beets are pretty important, but you could certainly make the salad without them if the roasting/boiling of beets seemed like too much. I typically buy beets 1-2 times a week and roast them while I’m cooking dinner, pull the skins off, and either store them whole in the fridge, or chop them up, douse them with some cider vinegar, and store them that way for the week’s salads and meals.
Sorry for the lacking photo–I realized that perhaps I would write a blog post once I’d already dug in. A testament to the deliciousness of the meal! This would also make a great picnic dish served chilled.
Warm Lentil, Kale, and Beet Salad with an Egg
- 1 C green or de Puy lentils
- 3 carrots, peeled and diced
- 1 small bunch kale, finely shredded
- 3 beets, cooked and chopped
- 1 egg, per person (recipe serves 2-4)
- 2 tsp. Dijon
- 1 Tb. red wine vinegar
- 3 Tb. olive oil
- fresh herbs, if desired
- salt and pepper, to taste
Boil the lentils in heavily salted water until tender–around 20-30 minutes. When the lentils are almost done, add the carrot and cook till tender. While everything is cooking, whisk the Dijon, vinegar, and olive oil together. Cook the egg until desired doneness (I prefer my soft boiled). Toss the warm lentils and carrots with the dressing and the kale. Stir together till the kale wilts. Taste and season with salt and pepper to taste. Add herbs, if desired. Top each serving with some cooked beets, and the egg and serve.