Lighten up potato salad by decreasing the amount of potatoes, and bulking it up with beets and lentils. The lentils are an excellent source of iron, fiber, folate, thiamin, and vitamin B6 needed for a healthy heart and a healthy body, while beets pack essential nitrates that help improve blood flow. (If you’re not a huge fan of regular beets, look for golden beets in the produce aisle—they’re sweeter and less earthy-tasting.)
Nutrition information (per serving)
Calories: 200; protein: 5.5g; fat: 11g; carbs: 25g; sugar: 3.5g
Recipe and photo by Kathy Siegel, M.S., R.D.N., C.D.N., of Triad to Wellness
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Makes 8 servings
- 1 lb. red potatoes, rinsed, peeled, and cut into bite size cubes
- 1 1/4 cup beets, rinsed, peeled, and cut into bite size cubes
- 1/4 tsp salt
- 1 1/2 cup cooked small green lentils
- 1 Tbsp apple cider vinegar
- 1 lemon, juiced
- 1/2 cup mayonnaise
- 1/2 tsp Dijon mustard
- 1 tsp ground pepper
- 2 cups chopped kale, optional garnish
How to make it
Place potatoes and beets in a 3-qt saucepan over medium heat. Add enough cold water to completely cover vegetables, add salt, and bring to a boil. Once water is boiling, reduce heat to a low simmer; do not cover. Cook vegetables approximately 25 minutes or until potatoes and beets are tender.
Once done, place potatoes and beets in a strainer to drain water; run cold water over potatoes and beets until cooled.
In a large mixing bowl, combine cooled potatoes and beets, lentils, and apple cider vinegar. Set aside.
In a small bowl, whisk the lemon juice, mayonnaise, Dijon mustard, and ground pepper together. Add the mayonnaise mixture to the potato and beat mixture; combine well.
Potato beet lentil salad can be refrigerated up to 3 days before serving. Serve over kale, if desired.