Happy Valentine’s Day
Beet, Lentil, Strawberry Salad
With Yogurt, Hazelnuts, and Radicchio
The inspiration for this Valentine’s Day salad came from our lunch at Hell’s Kitchen Las Vegas where we thoroughly enjoyed a salad course of roasted golden beets over Greek yogurt with kumquats (fruit), pistachios (nuts), and a white balsamic vinaigrette.
Here, red beets are also served over Greek yogurt with beluga lentils, freeze dried strawberries (fruit), toasted hazelnuts (nuts), radicchio and Gordon Ramsay’s beet dressing.
The vibrant red salad is perfect for Valentine’s (or any other day for that matter) with sweet, savory, earthy, bitter, nutty, and creamy notes. It’s a symphony of color, flavor, texture, and crunch.
❤️ Valentine’s Day Salad ❤️
Gordon Ramsay’s Beet Dressing
- 1 T. sherry vinegar
- 1 T. beet juice
- 1 t. dijon mustard
- 3 T. good quality olive oil
- sea salt and freshly ground black pepper to taste
Whisk all ingredients together in a small bowl.
- small red beets – cooked, peeled, and quartered
- beluga lentils – cooked
- plain greek yogurt
- radicchio leaves – torn
- toasted hazelnuts – halved
- freeze dried strawberries
- chives – chopped
Toss beets and lentils with dressing. Spread yogurt on the bottom of a shallow bowl. Arrange radicchio leaves on top of the yogurt. Pile beets and lentils on top of the radicchio. Sprinkle with hazelnuts. Place strawberry slices on top. Garnish with chives.
For fast and easy salad prep, use pre-cooked peeled beets such as Melissa’s that are vacuum packaged.
June is peak strawberry season in North America but freeze dried strawberries are available year-round. They are sweet and crunchy with a concentrated very strawberry flavor. Of course, if good fresh ripe strawberries are available, they would be great in the salad as well.
One thought on “Beet, Lentil, Strawberry Salad”
Looks beautiful! And Healthy! Thanks for sharing Lori Lynn! Happy Valentine’s Day!