No-Cook Beet and Lentil Salad

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Noor Murad from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 10 minutes
• 🍳 Cook time: 10 minutes
• ⏱️ Total time: 20 minutes
• 🍽️ Servings: 6

§Ingredients

• ½ small red onion, sliced into very thin rounds
• 4 teaspoons apple cider vinegar
• Fine sea salt and black pepper
• 3 tablespoons olive oil, divided
• 3 tablespoons pomegranate molasses, divided
• 1 teaspoon orange blossom water, optional
• 1 teaspoon grated orange zest, plus 2 tablespoons juice (from 1 small orange)
• 14 ounces/400 grams ready-cooked vacuum-packed beets, halved if large, cut into ¼-inch matchsticks
• 1 cup canned, drained black, brown or green lentils (from a 15-ounce can)
• ½ cup walnuts, roughly chopped
• 2 to 3 large handfuls roughly torn fresh chives, mint or basil (or a combination)

§Directions

1. Add the onion, half the vinegar and a tiny pinch of salt to a small bowl and use your fingers to gently rub everything together. Set aside to soften while you continue with the rest.
2. Add the remaining vinegar, 2 tablespoons olive oil, 2 tablespoons pomegranate molasses, orange blossom water (if using) and orange juice to a large mixing bowl and whisk to combine. Add the beets, lentils, ¾ teaspoon salt and a good grind of pepper and gently mix everything together. If time allows, let sit at room temperature for the flavors to combine.
3. Just before serving, add the remaining onion, walnuts and herbs to the beet mixture and mix until combined. Pile it high onto a shallow serving bowl, sprinkle with the orange zest then drizzle over the last tablespoon each of oil and pomegranate molasses. Serve at room temperature.

§Additional Resources

The original recipe at cooking.nytimes.com

More recipes from Friday, October 30