Best 9 Warm Lentil Salad With Roasted Beets And Goat Cheese Recipes

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 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 LENTIL SALAD

Steps:

• Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
• If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
• Right before serving, toss with the parsley and serve as a bed for the chili scallops.

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.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

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.

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.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.