Lentil Fritters on a Bed of Wilted Beet Greens Vinaigrette
| Yield: | 4 Servings |
| Categories: | Tuscan, Fritters, Beans, Greens |
| 1/4 | lb | Red lentils; sorted and soaked for 1-hour and drained |
| 1 | tb | Chopped fresh dill |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| 3/4 | lb | Red potatoes; peeled |
| Olive oil; for frying | ||
| 1/4 | lb | Beet greens; stems removed |
| 1 | tb | Balsamic vinegar |
| 1/2 | ts | Stone-ground mustard |
| 1/2 | ts | Capers |
| Salt | ||
| Freshly ground black pepper | ||
| 3 | tb | Extra virgin olive oil |
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