Recipes and Cooking Beet & Lentil Salad 4.5 (2) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 25, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 16 Yield: 16 cups Jump to Nutrition Facts Ingredients ⅓ cup red wine vinegar ⅓ cup extra-virgin olive oil 1 large shallot, finely chopped (3 tablespoons) ½ teaspoon kosher salt ¼ teaspoon cracked black pepper 2 5 ounce packages torn mixed greens 1 pound cooked, peeled beets, cut up 2 cup cooked lentils 1 cup loosely packed mint leaves, chopped Directions In a small bowl whisk together the vinegar, oil, shallot, salt, and pepper; set aside. In a very large bowl combine the greens, beets, lentils, and mint. Add dressing and toss gently to combine. Rate it Print Nutrition Facts (per serving) 79 Calories 5g Fat 7g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 79 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 74mg 3% Total Carbohydrate 7g 3% Total Sugars 1g Protein 3g Vitamin C 2.5mg 13% Calcium 18mg 1% Iron 1.2mg 7% Potassium 190mg 4% Folate, total 71mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.