Dive into a culinary journey with our enticing lentil and roasted beet dishes, a symphony of flavors that will tantalize your taste buds. Discover the vibrant Lentil Salad with Roasted Beets, a delightful fusion of earthy lentils, sweet beets, crunchy walnuts, and a tangy dressing. Embark on a wholesome adventure with our hearty Lentil and Roasted Beet Soup, a comforting blend of lentils, roasted beets, aromatic spices, and a velvety broth. For a delightful twist, try our innovative Lentil and Roasted Beet Burgers, a creative combination of lentils, roasted beets, quinoa, and a blend of herbs and spices, served on soft buns with your favorite toppings. Don't miss our Lentil and Roasted Beet Curry, an exotic delight featuring lentils, roasted beets, a medley of fragrant spices, and creamy coconut milk. Each recipe promises a unique culinary experience, catering to diverse preferences and dietary needs.
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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.
GREEN LENTILS WITH ROASTED BEETS AND PRESERVED LEMON
Provided by Molly O'Neill
Categories dinner, salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
- Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
- To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
- To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 6 grams
LENTILS WITH ROASTED BEETS
This hearty salad can be a side dish or a vegetarian main dish. It combines the sweet earthiness of beets with meaty lentils. Adapted from a recipe posted at Serious Eats. http://bit.ly/nza5pw
Provided by DrGaellon
Categories Lentil
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wrap each beet separately in aluminum foil. Place in a baking dish and roast in a preheated 375°F oven until tender, about 1 hour.
- Rinse lentils under cold running water to remove dust. Combine in a large pot with 3 cups water, onion, garlic and bay leaf. Place over medium het until boiling; reduce to low, cover and simmer until almost all the water is absorbed and the lentils are tender, about 1 hour. Add more water if they start to look dry before getting tender. Remove and discard onion, garlic and bay leaf.
- Unwrap beets and remove skins. Cut in large dice (about 1/2") and add to lentils. Season with salt and pepper, drizzle with good olive oil and garnish with scallions or parsley.
Nutrition Facts : Calories 117.4, Fat 0.4, SaturatedFat 0.1, Sodium 46.3, Carbohydrate 22.1, Fiber 7.2, Sugar 6.1, Protein 7.8
LENTIL SALAD WITH ROASTED VEGETABLES
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
- In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
Tips:
- Choose the right lentils: Brown or green lentils hold their shape well and are less likely to turn mushy, making them ideal for this recipe.
- Roast the beets first: Roasting the beets intensifies their flavor and caramelizes their natural sugars.
- Use a good quality vegetable broth: The broth forms the base of the soup, so using a flavorful broth will make a big difference in the final dish.
- Don't overcook the lentils: Lentils should be cooked until tender but still hold their shape. Overcooking will make them mushy.
- Add plenty of herbs and spices: Herbs and spices, such as cumin, coriander, and turmeric, add depth and flavor to the soup.
- Serve with a dollop of yogurt or sour cream: A dollop of yogurt or sour cream adds a creamy richness to the soup and helps to balance the flavors.
Conclusion:
This lentil soup with roasted beets is a hearty, flavorful, and healthy meal that is perfect for a cold winter day. The lentils are a good source of protein and fiber, while the beets are packed with vitamins and minerals. The soup is also relatively easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying meal, give this lentil soup with roasted beets a try.
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