Beet-and-Lentil Salad on Cabbage Slaw

Ingredients

• 1 tablespoon balsamic vinegar 
• 1  bay leaf 
• 0.1 teaspoon pepper black
• 1 cup brown lentils dried green
• 2 tablespoons capers 
• 0.3 cup carrots diced finely
• 0.3 cup parsley fresh chopped
• 1  garlic clove minced
• 2  garlic cloves peeled
• 2 pounds golden red
• 7 cups cabbage green thinly sliced
• 0.3 teaspoon horseradish prepared
• 1 teaspoon mustard prepared
• 2 tablespoons olive oil 
• 0.8 cup onion red finely chopped
• 0.5 cup red wine vinegar 
• 1 tablespoon red wine vinegar 
• 2 tablespoons red wine vinegar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. To prepare pickled onion, combine onion and vinegar in a bowl.
2. Let stand 30 minutes; drain.
3. To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.
4. To prepare salad, leave root and 1 inch stem on beets; scrub with a brush.
5. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender.
6. Drain and rinse with cold water.
7. Drain; cool. Trim off beet roots; rub off skins.
8. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside.
9. 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 minutes or until tender.
10. Drain well. Discard garlic cloves and bay leaf.
11. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper to beets. Set aside.
12. To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt. Divide slaw evenly among 4 plates; top with salad.
13. Garnish with chopped parsley, if desired.