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

One of the most expensive pizzas ever made cost £4200. The “Pizza Royale 007” featured caviar, lobster, and 24-carat gold dust.

Food Joke

While on a road trip, an elderly couple stopped at a roadside restaurant for lunch. After finishing their meal, they left the restaurant and resumed their trip. When leaving, the elderly woman unknowingly left her glasses on the table. And, she didn't miss them until after they had been driving about twenty minutes. By then, to add to the aggravation, they had to travel quite a distance before they could find a place to turn around in order to return to the restaurant to retrieve her glasses. All the way back, the elderly husband became the classic grouchy old man. He fussed and complained and scolded his wife relentlessly during the entire return drive. The more he chided her, the more agitated he became. He just wouldn't let up one minute. To her relief, they finally arrived at the restaurant and as the woman got out of the car and hurried inside to retrieve her glasses, the old geezer yelled to her, "While you.

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