Recipes : Warm Lentil Salad with Roasted Beets and Goat Cheese : Food Network

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Warm Lentil Salad with Roasted Beets and Goat Cheese
Recipe courtesy Bobby Flay

Directions
Roasted Beets, recipe follows

Ingredients
Lentils:

Directions
1 medium Spanish onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried French green lentils

Salt and freshly ground pepper
2 tablespoons olive oil
1/4 pound slab bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar

4 cups frisee or mixed greens
Sherry Vinaigrette, recipe follows
4 slices goat cheese
French bread, for serving

Begin by roasting the beets.

Ingredients

Lentils:

Directions
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.

Ingredients
Roasted Beets:

Directions
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil

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.

Ingredients
Sherry Vinaigrette:

Directions
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil

Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in
the oil and whisk until emulsified.