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Warm Beet and Lentil Salad with Goat Cheese

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Warm Beet and Lentil Salad with Goat Cheese

Warm Beet and Lentil Salad with Goat Cheese

Warm Beet and Lentil Salad with Goat Cheese might be a good recipe to expand your side dish collection. One serving contains 937 calories, 53g of protein, and 55g of fat. This recipe covers 61% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up center-cut salmon fillets, honey, hazelnuts, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

1
Preheat the oven to 40
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2
Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
BeetBeet
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3
Meanwhile, season the nuts with salt and pepper in a shallow bowl.
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4
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.
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Salt And PepperSalt And Pepper
Goat CheeseGoat Cheese
LentilsLentils
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MicrowaveMicrowave
Sauce PanSauce Pan
5
Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon.
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6
Add the shallot to the pan drippings and cook for 20 seconds.
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7
Remove from the heat; whisk in the vinegar and sugar.
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SugarSugar
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8
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.
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Goat CheeseGoat Cheese
LentilsLentils
Curly EndiveCurly Endive
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BeetBeet
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OvenOven
9
Drizzle with more olive oil.
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Olive OilOlive Oil
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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
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Photograph by Antonis Achilleos
12
Heat 1/4 cup olive oil in a skillet over medium heat.
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13
Add the leeks and carrots and cook until tender, 5 minutes.
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14
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.
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GarlicGarlic
WaterWater
15
Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest.
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Swiss ChardSwiss Chard
16
Place the whole leaves over the lentils, cover and wilt, 1 minute.
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17
Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
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18
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.
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Lemon JuiceLemon Juice
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19
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.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
LentilsLentils
SalmonSalmon
FishFish
20
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.
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SalmonSalmon
WaterWater
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21
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
DifficultyExpert
Ready In55 m.
Servings4
Health Score100
Gluten FreeVery Healthy
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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