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Lentil Beet Orange Salad

From the website of the Vegan Lunch Box:http://veganlunchbox.blogspot.com/2012/04/lentil-beet-orange-salad.html

This was a great salad! I was looking for something fun to do with leftover cooked lentils when I came up with the idea for a Lentil Beet Orange Salad.

I baked whole beets the night before: scrub whole beets without peeling, wrap them in foil, and bake at 400F for about 45 minutes, until easily pierced with a knife. After they cool down the skins slip off easily when rubbed with the back of a paring knife.

In the morning I tossed diced beets, orange segments, and lentils on a bed of lettuce and packed the salad with Orange Sesame Cashew Dressing. The combination of sweet beets, earthy lentils, and bright citrus was amazing!

Orange Sesame Cashew Dressing (from Joel Fuhrman)
2 oranges, peeled (or orange juice)
1/3 cup raw cashews
2 Tablespoons Blood Orange Vinegar
½ teaspoon lemon juice (optional)
Unhulled sesame seeds

Put orange (or orange juice) in blender. Add cashews, vinegar, lemon juice, and some sesame seeds. Blend well. 

Lightly toast a small amount of sesame seeds in pan on stove (be careful that they don't burn). Sprinkle the toasted seeds on top of your salad after dressing it.

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“If you’d like to submit your recipes, please email Lisa at lisachi@rochester.rr.com


Qi Gong Institute of Rochester