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:

 

Suggested for you

5-Minute Rocky Road Fudge
Bell Pepper, Mango and Red Onion Chicken
Apple Cinnamon Streusel Muffins
Blueberry Buttermilk Corn Muffins
Mushroom Risotto
5 Ingredient Bacon Brussels Sprouts Slaw
Creamed Spinach Stuffed Tomatoes
Coconut Low Carb Candy Bars Like Almond Joy
Mint Chocolate Energy Bites
Strawberry Rhubarb Coffee Cake
Food Trivia

Ripe cranberries will bounce like rubber balls.

Food Joke

A young woman, who was at her father's funeral, asked her mother, "Mom, how did Dad die?" Her mom replied, "Heart attack." "What was he doing?" the daughter asked. Her mother said, "Well, we were having sex." This enfuriated the daughter, because they were both 80 years old. The daughter said, "You guys are 80 years old! You should have expected something like this! You're way too old to be engaging in this sort of activity!" The mom replied, "Well, you see, years ago, we realized that at noon every day, the church bells rang. So, we decided to work along to that nice, slow rhythm so that your father wouldn't have a heart attack. It worked for years too. That poor guy... he'd still be alive today if that darned Ice Cream truck hadn't come along..."

Popular Recipes
Best Buttermilk Waffles

Completely Delicious

Wedge Salad

Framed Cooks

Sangria in Rosé, Bourbon, and Blue

A Farm Girls Dabbles

Easy Gift Lasagna

foodista.com

Swiss Chard & Ricotta Pie (Low Carb & Gluten Free)

I Breathe Im Hungry