French Green Lentils have a delicious earthy taste that is wonderful hot or cold.

This is a simple and healthful side dish which can easily be turned into a vegetarian main course.

Wrap beets in foil and roast in 350 degree oven for 45- hour ( until tender all the way through) Let cool and then slip off skins. If you will be serving this cold place the beets in the refrigerator to cool completely. Once peeled chop into 1/2 inch pieces.( you may of course substitute red beets it just isn’t as striking of a contrast)

Rinse lentils and cook in three cups of water or broth (I often use vegetable stock for a little extra flavor)  Cook lentils for 17-22 minutes. they should be tender but still firm and intact. French green lentils are wonderful for this very quality.

While lentils are simmering lightly chop spinach or mixed ‘power greens’ ( kale, spinach, chard etc) Sauté in medium hot skillet with spoonful of roasted garlic and 1 tsp olive oil until wilted but still bright green.

Drain any excess liquid from lentils and put in bowl. Combine with cooked greens and half of the diced beets. Put in serving bowl and top with the rest of the beets and drizzle with a tblsp of the Minus 8 vinegar. ( offer the bottle table side for those who wish more)

Sprinkle with Maldon sea salt and fresh cracked pepper.