(see photo in previous post)


2.5 lbs large beets (or about three beets the size odf large apples)

2 lbs of baby carrots

2 t sugar

1/2 cup+ olive oil


1 lb of split peas

6 c water

1 med yellow onion, halved

1 bay leaf

4 garlic cloves, 2 minced

zest of one lemon

juice of one lemon

1/2 c chopped mint leaves (although I’ll leave them out when I make the salad again. It would probably be better with basil or at least use less mint)

1 large shallot, minced

1 T balsamic

1. Preheat the oven to 400. Wrap each beet in foil and bake them directly on the middle oven rack for 1 1/2 hours. When the beets are tender, let them cool, peel, and cut into 1/2 inch wedges. Slice the beets horizontally so they’re about the same size as the baby carrots.

2. At the same time, toss carrots, sugar, and 2 T of olive oil in a large baking dish. Season with salt and pepper and roast for 45 minutes or until they are tender but not mushy.

3. And at the same time!! put water, peas, two whole cloves garlic, onion, and bay leaf in a large soup pot. Bring to a boil and the reduce to a simmer until the peas are a slightly tender (about 20 minutes). Add 2 t of salt and cook five more minutes or until the peas are tender. Drain and discard the onion, garlic, and leaf.

4. In a large bowl, combine the drained lentils, lemon zest, lemon juice, shallot, and mint(if you want) and 1/2 cup of olive oil. Season, if it needs it, with salt and pepper.

5 . In another bowl combine the beets and carrots with the balsamic. Arrange the beets and carrots over the peas. Serve warm or at room temperature.

The salad is especially good reheated the next day. I put some big chunks of feta all over the top, broiled it, and ate it with the left-over homemade bread turned toast.