WARM BEET AND LENTIL SALAD WITH GOAT CHEESE

Warm Beet and Lentil Salad with Goat Cheese image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 23

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Ingredients

2 medium beets, peeled and cut into 1-inch-thick wedges
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/4 cup hazelnuts, walnuts or pecans, finely chopped
One 4-ounce log goat cheese
1 cup leftover lentils from Salmon with Lentils, recipe follows
1/4 pound slab or thick-cut bacon, sliced
1 medium shallot, minced
2 tablespoons apple cider vinegar
Pinch of sugar
1 large bunch frisee, torn, or 6 cups baby greens
1/4 cup extra-virgin olive oil, plus more for drizzling
2 leeks, white and light-green parts only, halved lengthwise and chopped
2 carrots, diced
3 cloves garlic, chopped
1 tablespoon tomato paste
1 cinnamon stick
1/2 pound (1 1/4 cups) French brown or green lentils
1 bunch Swiss chard
3 6 -ounce center-cut skinless salmon fillets
Kosher salt and freshly ground pepper
1 tablespoon honey
Juice of 1 lemon

Steps:

Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g

*** Explore more Warm Beet And Lentil Salad With Goat Cheese Recipes »

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balen teror

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This salad was a bit too sweet for my taste. I think I would have preferred it with a tangier dressing.

Suhayb Mawliid

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I'm not a big fan of beets, but I really enjoyed this salad. The beets were roasted perfectly and the lentils were cooked just right. The goat cheese and walnuts added a nice touch.

Kadian Krazii

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This salad is delicious and healthy. I would definitely recommend it!

Progress Chukwudiukwu

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I love this salad! It's so easy to make and it's always a hit with my friends and family.

Haider saith

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This salad is delicious! The roasted beets are sweet and earthy, and the lentils add a nice protein boost. The goat cheese and walnuts add a creamy and crunchy texture. The dressing is also very flavorful. I would definitely recommend this salad!

Farzana Mansoori

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I love this salad! It's so easy to make and it's always a hit with my friends and family. The roasted beets are always a hit and the lentils add a nice protein boost. The goat cheese and walnuts add a creamy and crunchy texture. The dressing is also

Annet Nalumansi

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This salad was easy to make and very tasty. The roasted beets were sweet and the lentils were cooked perfectly. The goat cheese and walnuts added a nice creamy and crunchy texture. The dressing was also very flavorful. I would definitely recommend th

JM

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I'm not a big fan of beets, but I decided to give this salad a try and I'm glad I did! The beets were roasted perfectly and had a sweet, earthy flavor. The lentils added a nice protein boost and the goat cheese and walnuts added a creamy and crunchy

Hamayoun Shahid

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This salad was delicious and healthy. I made it for lunch and it was the perfect light and refreshing meal. The roasted beets were sweet and earthy, and the lentils added a nice protein boost. The goat cheese and walnuts added a creamy and crunchy te

danish Boxer

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This warm beet and lentil salad was a delight! The combination of roasted beets, lentils, goat cheese, and walnuts was perfect. I especially loved the tangy dressing. It was easy to make and packed with flavor. I'll definitely be making this again.

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