Lentil Salad with Baked Beets Spinach and Yogurt Mint Dressing
Ingredients
- 6 cups spring or filtered water
- 1 cup french green lentils
- 1 bay leaf
- 2 tablespoons finely chopped shallot (1 small)
- 2 tablespoons finely chopped fresh italian parsley
- 1 1/2 tablespoons aged balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt or to taste
- Freshly ground black pepper to taste
- 1/2 cup plain, non-fat greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup coarsely chopped fresh mint
- 1/8 teaspoon sea salt
- Freshly ground black pepper to taste
- 3 medium red beets – baked (see cook’s note)
- 1 large handful (2 oz) (57gr) baby spinach
Instructions
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