Beet And Lentil Salad On Cabbage Slaw

Directions

1. Beets may seem wintry, but in fact they're likely to be freshest in summer.
2. Look for golden brown beets or possibly Chioggia beets (a variety with red and white concentric circles) to add in cherry color to this salad. But red beets work fine, too.
3. To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 min; drain.
4. To prepare dressing, combine oil and next 8 ingredients (oil through chopped garlic), stirring with a whisk.
5. To prepare salad, leave root and 1 inch stem on beets; scrub with a brush.
6. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 min or possibly till tender. Drain and rinse with cool water. Drain; cold. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 min or possibly till tender. Drain well. Throw away garlic cloves and bay leaf. Add in lentil mix, pickled onion, dressing, 1/3 c. parsley, capers, 1/4 tsp. salt, and 1/4 tsp. pepper to beets. Set aside.
7. To prepare slaw, toss cabbage with red wine vinegar and 1/8 tsp. salt.
8. Divide slaw proportionately among 4 plates; top with salad. Garnish with minced parsley, if you like.
9. Yield: 4 servings (serving size: 1 3/4 c. slaw and about 1 c. salad).