1 red beet
2 yellow beets
5 oz of feta
1 cup of dried black lentils
1/8 cup of olive oil
1 lemon
1 tablespoon of balsamic or red wine vinegar
1 tablespoon of maple syrup (optional)
1/2 teaspoon of dry mustard
1/2 teaspoon of marjoram
1/2 teaspoon of thyme
1/4 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of cayenne pepper

Step 1

Peel and rinse the three beets, then dice them into 1/2-inch cubes. Place them in a 12″ cast iron pan. Add water until it just covers the beets, sprinkle some salt over them, and boil for 2-3 minutes, or until tender.

Rinse and cook the black lentils in a small pot. Drain once cooked.

Step 2

Cut the feta into 1/4-inch cubes and combine with the beets in a large bowl. In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, herbs, and spices. Pour the dressing over the drained lentils and stir to combine.

Step 3

Juice the lemon and pour it over the beets and feta cheese along with 1/2 tablespoon of olive oil. Then mix the beets, feta, and black lentils in a large serving bowl. Garnish with apples cut into 3/4-inch cubes.