French Lentil & Roasted Beet Salad
French Lentil & Roasted Beet Salad requires about 2 hours and 10 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $2.53 per serving. One serving contains 255 calories, 15g of protein, and 9g of fat. A few people made this recipe, and 77 would say it hit the spot. It works well as a salad. It is brought to you by Recipe Girl. A mixture of garlic, mixed baby greens, fresh rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a reasonably priced recipe for fans of Mediterranean food. With a spoonacular score of 96%, this dish is great. French in a Flash: Dijon Lentil Salad with Lemon Roasted Shrimp, French in a Flash: Olivey French Lentil and Barley Salad, and Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula are very similar to this recipe.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 85 minutes
Ingredients:
1 whole bay leaf (dried or fresh)
freshly ground black pepper to taste
1/4 cup minced fresh flat-leaf parsley
2 teaspoons chopped fresh rosemary, divided
2 large cloves of garlic, peeled & smashed
6 ounces crumbled goat cheese
1 tsp kosher salt
1 cup de Puy lentils (small, slate-green lentils from France)
6 cups mixed baby greens
1 Tablespoon extra-virgin olive oil
1/2 medium onion, studded with a whole clove
2 medium shallots, minced
3 Tablespoons sherry vinegar
2 Tablespoons whole-grain mustard
1 pound beets (about 3 medium), red, gold, striped, or a mixture
Equipment:
oven
aluminum foil
roasting pan
knife
frying pan
sauce pan
whisk
bowl
Cooking instruction summary:
1. Preheat oven to 400°F. Trim all but 1 inch of the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Put the package in a small roasting pan. Roast the beets until easily pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel them- the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Dice the beets and set aside.2. While you roast the beets, spread the lentils on a pan and pick out any pebbles or other foreign matter; rinse and drain. Put the lentils in a saucepan with cold water to cover by about 2 inches. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion.3. While lentils are simmering, prepare the salad dressing: Whisk vinegar with mustard, salt and pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days.4. Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.
Step by step:
1. Preheat oven to 400°F. Trim all but 1 inch of the beet stems.
2. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package.
3. Put the package in a small roasting pan. Roast the beets until easily pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel them- the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Dice the beets and set aside.
4. While you roast the beets, spread the lentils on a pan and pick out any pebbles or other foreign matter; rinse and drain.
5. Put the lentils in a saucepan with cold water to cover by about 2 inches.
6. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion.
While lentils are simmering, prepare the salad dressing
1. Whisk vinegar with mustard, salt and pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
2. Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.
Nutrition Information:
