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Prep
Difficulty
Easy
Time
Estimate
45 mins
If starting with dry beans, soak the white beans first and then lentils. Juice or cook the beet, depending on your preferred method. Chop up the fennel and turnips. Slowly start chopping the other vegetables and once about half of them are chopped, start braising the fennel and turnips and finish with the white beans. Whip up the beet dressing. Toss the vegetables with the lentils. Serve the dressing on the side. It can be drizzled on either dish, but is best on the Chopped Veggies & Lentils. Top both with nuts and your favorite crumbly cheese.
Late winter to early spring brings turnips & fennel which become sweeter and tender through the braising process. This recipe starts with dry beans, but if you have a can, they are already cooked, or you have a pressure cooker that will mean dinner is ready in less than 30 minutes. Leftovers are perfect in this Fennel, Turnip & White Bean Spread.
Bits and pieces of vegetables are tossed together with lentils and then simply splashed with a bit of olive oil and vinegar. Mix and match the vegetables as they are available to you and don’t worry about exact portions of any ingredient. Leave the dressing, cheese and nuts off if making a large batch. This will help the salad keep a bit longer and you can adjust the extras to your personal taste just prior to serving.
There are two ways to create this brilliant, vibrantly sweet dressing. It is your choice, depending on your preference and kitchen equipment to create this either raw or cooked. A half pound beet is rather small, but is still a few servings. This is a great dressing to double and keep in your fridge for a week or so.
