WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE
Steps:
- Begin by roasting the beets.
- Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
- To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
- Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE
Steps:
- Begin by roasting the beets.
- Lentils:
- Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
- To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
- Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
BEET AND CARROT LENTIL SALAD
I created this healthy recipe from scratch a few years ago, and it has always been a hit at parties. Now I am happy to share it and I hope you will enjoy it too! Garnish with cilantro sprigs and lemon wedges to serve.
Provided by magua
Categories Carrot Salad
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.
- Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.
- Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.
- Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.
- Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.
Nutrition Facts : Calories 136 calories, Carbohydrate 28.5 g, Fat 0.7 g, Fiber 12.2 g, Protein 8.3 g, SaturatedFat 0.1 g, Sodium 202.4 mg, Sugar 6.1 g
SHREDDED BEET AND CARROT SALAD
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
- In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
BEET AND LENTIL SALAD WITH CHEDDAR
This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
- While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.
BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
LENTIL SALAD WITH BEETS AND GINGER
Provided by Florence Fabricant
Categories dinner, lunch, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place lentils in a heavy saucepan, cover with cold water to a depth of one inch, bring to a boil, lower heat and simmer until the lentils are tender, about 40 minutes. Drain the lentils and set aside, covered.
- While the lentils are cooking, cut the beet tops down to within an inch of the bulbs. Place the beets in a saucepan, cover with water and simmer until they are tender, about 20 minutes. Drain, peel and dice the beets, discarding the stems and roots.
- Heat the oil in a small skillet and add the ginger. Saute for a minute or so, then pour this oil over the drained lentils. Add the diced beets and fold them in.
- Beat the mustard and vinegar together and pour over the salad. Fold all the ingredients together. Season to taste with salt and pepper and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams
BEET AND CARROT LENTIL SALAD
I created this healthy recipe from scratch a few years ago, and it has always been a hit at parties. Now I am happy to share it and I hope you will enjoy it too! Garnish with cilantro sprigs and lemon wedges to serve.
Provided by magua
Categories Carrot Salad
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.
- Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.
- Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.
- Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.
- Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.
Nutrition Facts : Calories 136 calories, Carbohydrate 28.5 g, Fat 0.7 g, Fiber 12.2 g, Protein 8.3 g, SaturatedFat 0.1 g, Sodium 202.4 mg, Sugar 6.1 g
LENTIL SALAD WITH BEETS
This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 17
Steps:
- In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings.
- Meanwhile, place beets in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove saucepan from heat. Remove beets from water, and set aside until cool enough to handle, reserving cooking liquid. Peel, and return beets to cooking liquid until ready to serve.
- Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slowly add 6 tablespoons extra-virgin olive oil; set aside.
- In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the finely chopped carrot and bacon. Cook until the color of the bacon has changed, about 1 minute. Add the cooked lentils, and season with salt and pepper. Cook until the lentils are heated through. Drizzle with red-wine vinegar, and stir to combine. Transfer lentils to a medium bowl.
- Place greens in a medium bowl. Drizzle with vinaigrette, tossing to combine. Divide greens among four plates. Top with warm lentils. Place a slice of goat cheese on the lentils. Slice beets and arrange around the perimeter of the plates; serve immediately.
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BEET, CARROT AND FETA LENTIL SALAD - THE CRAVEABLE KITCHEN
From thecraveablekitchen.com
Cuisine FrenchTotal Time 20 minsCategory GrainsCalories 357 per serving
- Once water is boiling, season with salt and add lentils. Cook for 12-15 minutes until al dente, tender but toothsome. I like my lentils to still have some structure, but if you like them softer feel free to boil 1-2 minutes longer.
- While lentils boil, peel the beets and carrots, then use a mandoline to shave them paper thin. Set in a large mixing bowl and toss with the vinegar and oil. Season with salt and pepper. I like to do this to give them a little marinade while they wait.
- Once lentils are done, strain and shake out as much moisture as possible. Transfer to the bowl of beets. Toss everything together, then let cool for about 5 minutes.
ROASTED BEET & CARROT LENTIL SALAD WITH FETA, YOGURT & DILL
From bojongourmet.com
4.8/5 (11)Total Time 40 minsCategory Main Course, SaladCalories 546 per serving
- Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
- Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
- In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
LENTIL SALAD WITH ROAST BEETS AND CARROTS RECIPE
From foodandwine.com
Servings 8Total Time 2 hrs
- Preheat the oven to 400°. Wrap each beet in foil and bake them directly on an oven rack for 1 1/2 hours, or until tender. Let cool, then peel and cut into 1/2-inch wedges.
- Meanwhile, in a large baking dish, toss the carrots with the sugar and 2 tablespoons of the olive oil. Season with salt and pepper. Roast the carrots for about 45 minutes, tossing occasionally, until they are tender and browned in spots.
- Meanwhile, in a large saucepan, combine the lentils with the water, onion, coriander, bay leaf and 2 whole garlic cloves and bring to a boil. Reduce the heat to moderate and cook until the lentils are barely tender, about 20 minutes. Add 2 teaspoons of salt and cook until the lentils are tender, about 5 minutes longer. Drain; discard the onion, garlic cloves and bay leaf.
- Transfer the lentils to a large bowl. Stir in the minced garlic, preserved lemon peel, lemon zest, lemon juice, mint, shallot and the remaining 1/2 cup of olive oil. Season with salt and pepper.
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