Wednesday, August 8, 2012

Roasted Beet & Eggplant Salad

After the weekend, since it was a long weekend, I was craving something a little more... healthy?  I'd had restaurant dinners and junk food a few times over the weekend and was feeling the need to start over fresh.  This recipe, from the latest issue of Clean Eating magazine caught my eye, because it fit the bill exactly -- it's grease-free, yet protein rich, veggie full, and filling.

This recipe comes together fairly quickly.  The longest parts for me were peeling the beets and waiting for the lentils to cook.  But, if it was timed right, or used leftover lentils, this recipe would really fly.  It's fairly simple, just chop, mix, and go.  One thing I will do if I make it again, is to skip on the lettuce.  After everything was tossed together, I didn't feel the lettuce was necessary.  The meal itself is filling without it.

Roasted Beet and Eggplant Salad
Makes: 4 servings

1 lb eggplant, trimmed and sliced 1/2 inch thick
2 1/4 tsp olive oil, divided
1/2 tsp sea salt, divided
1/2 lb beets, trimmed, peeled, and sliced 1/2 inch thick
1 1/2 cups dried brown lentils, picked over
1 field-grown cucumber, seeded and chopped
1 zucchini, chopped
2 tsp balsamic vinegar
16 large leaves red leaf lettuce
3 oz soft herbed goat cheese, crumbled

Preheat oven to 375F.

In a large bowl, toss eggplant, 3/4 tsp oil and 1/4 tsp salt.  Spread on a parchment-lined baking sheet.  In a second bowl, toss beets, 3/4 tsp oil and remaining 1/4 tsp salt.  Spread on a second parchment-lined baking sheet.  Transfer both sheets to oven and bake until eggplant is golden brown and edges of beets brown, about 20 minutes.

Meanwhile, in a medium pot, add lentils and enough water to cover by 2 inches.  Cover and bring to a boil.  Reduce heat to low and simmer for 20 minutes, until tender; add additional water as necessary to keep lentils covered.  Drain well.

In a medium bowl, combine cucumber, zucchini, lentils, vinegar, and remaining 3/4 tsp oil; toss well.  Divide lettuce among serving plates and top with eggplant, lentil mixture, beets, and cheese.

Source: Clean Eating Magazine, August/September 2012.

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