Recipe: Beet and Lentil Vinaigrette

Courtesy of Pumpkin chef Ian Moroney

Pumpkin is a neat little restaurant where you can have an intimate meal or a quick lunch bite, and then hop across the street to their market for some goodies to make your own feast. Their menu changes every day, so it pays to check back often. Some days they’ll have snails, some days duck and some days they might ask you what you’d like.

This recipe, however, is here to stay. It’s a favorite of chef and co-owner Ian Moroney, and he uses it to top asparagus, fish or seared scallops.


  • 1 large beet (pre-cooked)
  • ¼ cup green lentils (pre-cooked)
  • 1 cup red wine
  • 2 tbsp. finely chopped shallot
  • 1 tbsp. sherry vinegar
  • ¼ cup olive oil


  1. Put red wine and honey in sauce pan and reduce to ¼ cup.
  2. Dice beets into small pieces and finely mince shallots.
  3. Combine all ingredients and let stand for 30 minutes in room temperature.