2 large red beets, boiled, peeled & cubed
1 ½ cup dried Beluga (black) lentils, soaked & lightly cooked
½ cup capers
1/4 cup chopped basil
1 cup goat milk yogurt OR non-dairy yogurt of your choice
1 cup fresh sprouts or micro greens
Soak the lentils overnight in a bowl. Drain off water and rinse well before cooking.
First, in a large pot with lid, bring water to a boil and place the washed/trimmed beets in the pot. Cover with lid and allow to cook for on a low boil for 35-40 minutes, until beets are tender. Remove from water, take the skins off the beets and cut into cubes. Set aside until assembling salad.
While the beets are cooking, bring water to a boil in a medium pot and cook the lentils with a pinch of salt. Cook for 12-15 minutes, checking texture of the lentils to make sure they’re still firm and not overcooked. Soggy lentils are a buzzkill to this salad, so be sure to remove from heat and drain before the skins are falling off. Soaking your lentils overnight will also decrease the actual boil time. Once done, remove from heat and drain water off.
To assemble, combine the cooked lentils, cubed beets, capers and basil in a bowl. Toss with vinaigrette and serve with a heart handful of micro greens and a dollop of yogurt. Season with additional salt and pepper as needed.
1 large Meyer lemon, zested & juiced
1/4 cup olive oil
1 large clove garlic
1 tsp pink or sea salt
1 tsp coriander powder
pinch clove powder
cracked black pepper
Combine all ingredients together in a small jar. Cover with lid and give a good shake until well combined. Taste and adjust seasonings as desired. Store in jar until ready to use.
Makes 3-4 servings
Claire Ragozzino is a certified yoga instructor, plant-based chef and holistic wellness educator. Blending Ayurvedic principles, plant-based nutrition, and yogic philosophy to cultivate deep inner wisdom for intuitive healing, Claire works with clients around the globe to inspire transformational changes in their health and wellbeing. Whether this means cleansing with the seasons or aligning our daily rhythms in harmony with the moon cycles, her business + blog, Vidya Living, provide a resource for women looking to reconnect with their roots and the ancient wisdom of self-healing through food, breath and conscious movement.