In a bowl, put the diced beets, scallions, and chopped mint. Drizzle over the olive oil and rice vinegar. Sprinkle with a little sea salt. Toss together. Set aside.
In a bowl, put the diced beets, scallions, and chopped mint. Drizzle over the olive oil and rice vinegar. Sprinkle with a little sea salt. Toss together. Set aside.
Take 2 noodle bowls. Put 1 cup of French Lentil Salad in each. Top the lentils in each bowl with 1/2 cup of the mache, then 1/2 the avocado slices. Split the remaining mache between the bowls.
To finish: Top each bowl with 1/2 the reserved beet salad. then sprinkle each with the crumbled feta. Eat.
French Lentil Salad. For the salad, use either French green Puy lentils or if you can't find them, Asian brown lentils. If you use brown, keep your eye on them after about 15 minutes - turn your back on them, and they'll cook to mush!
2 servings
1 bowl