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:

 

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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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