What wine might you pair with this salad full of Autumn delights including pomegranate, beets and lentils? Leave a comment here or find us at one of these social media sites and leave your ideas:
Considerations when pairing a wine with many ingredients can be complicated but is also an adventure. They say drink what you like but in all honesty, I’ve had food that absolutely ruined my wine experience. I might try a Gewürztraminer with this dish because the floral bouquet in the wine would compliment the earthy sweetness of the lentils and beets. I think a wine with a lot of bright fruit would pair well with the pomegranate. Pinot noir might be a consideration too. If beef or lamb is added to the recipe, Malbec is a safe bet.
Let’s hear your ideas!
This delicious recipe by Farideh Sadeghin was seen in Saveur email I get almost every day:
Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Pair it with chicken, beef, lamb, or fish, or serve it as a vegetarian main; it’s hearty enough to stand on its own. —Farideh Sadeghin, test kitchen director
3 tbsp. champagne vinegar
3 tbsp. olive oil
2 1⁄2 tbsp. prepared horseradish
2 tbsp. Dijon mustard
Zest of 1 orange, plus 2 tbsp. juice
11 oz. French lentils, rinsed
1⁄2 cup torn mint leaves, plus 1⁄4 cup finely chopped
1⁄3 cup pomegranate seeds
8 roasted baby red and golden beets, halved and sliced 1⁄4″ thick
1 small red onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
Mix vinegar, oil, horseradish, Dijon, and orange juice together in a bowl. Bring lentils and 8 cups water to a boil in a 6-qt. saucepan; cook, uncovered, about 20 minutes, or until tender, and strain. Add to bowl with vinaigrette; toss with mint, pomegranate seeds, beets, onion, salt, and pepper. Transfer to a serving platter and garnish with orange zest.
Here’s to your health!