- Preheat the oven to 350°F.
- Wrap the beets in foil and roast them for about 45 minutes, or until tender; let cool.
- Peel the beets and cut them into wedges, set aside.
- In a medium skillet, heat the olive oil over medium-high heat.
- Add the shallots and garlic and cook until fragrant, about 1 minute.
- Add the cumin and cook just until fragrant.
- Remove from the heat and whisk in the balsamic vinegar, lemon juice and cayenne.
- Add salt and pepper and whisk until the vinaigrette is emulsified.
- Toss the lentils with half the vinaigrette, set aside.
- Toss the greens and beets with the remaining vinaigrette and set aside.
- When ready to serve, place the greens on a platter and top the salad with the lentils on top.
- Garnish with the feta, pine nuts and serve.
Makes 4 servings.
Approximate Nutrient Analysis per serving (including optional pine nuts):
400 calories, 30 g fat, 6 g saturated fat, 15 mg cholesterol, 900 mg sodium, 26 g carbohydrate, 8 g fiber, 11 g sugar, 12 g protein
Approximate Nutrient Analysis per serving (NOT including optional pine nuts):
290 calories, 19 g fat, 5 g saturated fat, 15 mg cholesterol, 850 mg sodium, 24 g carbohydrate, 7 g fiber, 10 g sugar, 9 g protein
