Warm Lentil Salad With Roasted Beets And Goat Cheese Recipes

ROASTED BEET AND LENTIL SALAD WITH GOAT'S CHEESE

Steps:

• Preaheat oven to 400°F.
• Cut off the leafy beet greens, and scrub them under running water. Wrap the beets in foil individually, however, smaller beets can be wrapped up together. Place on a baking sheet.
• Roast for 45-60 minutes, depending on the size of your beets, and check on them every 20 minutes or so. They are done once they are fork tender.
• Let them cool before rubbing with a paper towel to remove the skins. If the skins don't come off easily, you can use a vegetable peeler to help the process along.
• Cut the beets into wedges, or bite sized pieces.
• Meanwhile, in a medium saucepan, add water, lentils, bay leaf and thyme. Bring to a boil, then reduce to medium and simmer until tender, about 20-25 minutes.
• Drain lentils and remove the bay leaf and thyme. Set aside and keep warm.
• In a medium bowl, whisk together oil, vinegar, Dijon, salt and pepper. Whisk until the vinaigrette is emulsified. Set aside.
• Add the greens, beets, and lentils to a mixing bowl, add the dressing, and toss to combine.
• Serve with crumbled goat's cheese and pea shoots. This salad is awesome served warm, or chilled.

WARM LENTIL SALAD WITH GOAT CHEESE

Steps:

• Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.
• Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

WARM LENTIL SALAD WITH GOAT CHEESE

Steps:

• In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
• In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
• Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

BEET AND LENTIL SALAD WITH CHEDDAR

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.

WARM BEET SALAD WITH GOAT CHEESE

Steps:

• Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes.
• Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar.
• Cook over a high heat for about 30 seconds then spoon out the mixture on to four plates.
• Crumble over the goat cheese.
• To serve, top each with a little arugula and finish with a drizzle of extra virgin olive oil and a twist of black pepper.

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE

Steps:

• Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
• Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
• After 20 minutes, remove from heat and stir in the mint and cilantro.
• In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
• Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
• Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
• Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

WARM LENTIL SALAD ROASTED BEETS, GOAT CHEESE

Steps:

• Preheat the oven to 375°F.
• Put each beet on its own piece of aluminum foil. Drizzle with 2 tablespoons of the oil. Wrap the beets tightly, place on a baking sheet, and roast in the oven until cooked through, about 1 hour. Remove the beets from the oven, let cool slightly, and then remove the skins. Cut into 1/4-inch-thick slices.
• Place the quartered carrot, onion, and celery and the bay leaf, thyme sprigs, and chicken stock in a medium saucepan. Bring to a boil, stir in the lentils, and season with salt and pepper. Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes. Drain well and discard the carrot, onion, celery, bay leaf, and thyme.
• Heat the remaining 1 tablespoon oil in a large sauté pan over medium heat, add the bacon, and cook until crisp and golden brown, about 8 minutes. Transfer the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and diced carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon and stir to combine. Stir in the chopped thyme and sherry vinegar and season with salt and pepper to taste. Keep warm.
• Place the frisée 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 and the frisée in the centers. Top the frisée with the warm lentils and place a slice of goat cheese on top of each. Drizzle the salads with the remaining vinaigrette.
• SHERRY VINAIGRETTE
• Whisk together the vinegar, mustard, and honey in a small bowl. Season with the salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator. Bring to room temperature before using.