Friday, July 10, 2009

Roasted Beets and Lentils on Watercress

The original version of this recipe came from The Detox Cookbook: Cleansing for Food Lovers. I was new to all aspects of this recipe: cooking lentils, roasting beets, and buying live, roots-still-attached watercress from the co-op grocery store. It was worth it, and this salad is the most anti-cancer, antioxidant superfood imaginable. Roasting beets is as simple as wrapping them in foil and baking in the toaster oven for 45 minutes and peeling them when they've cooled, and they turn out as sweet as candy. The base of this salad is the watercress with a dressing of lemon juice, olive oil, and fresh chives. The original recipe might have had more things, but I keep things as simple as possible. On top, in addition to the roasted beets, are the French green lentils (just simmer for 20 minutes), avocado, and fresh chopped chives.

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