Warm Lentil Salad with Roasted Beets and Goat Cheese
Show: Boy Meets Grill
Episode: Brasserie
Rate This RecipeRead users' reviews (30)
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Total Reviews: 30
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By lllphd_5954209
Westfield, NJ
on April 17, 2013
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I made it yesterday as one of my three salads for a luncheon. I served the lentil by itself with the roasted beets diced and crumble goat cheese on top without the greens. It was great, everyone loved it. Will definitely make it again.
By knightj_11490414
havertown, PA
on February 16, 2013
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I've made this many times- often as part of holiday dinners- and it is a crowd favorite. I wouldn't change a thing!
By texaninlondon
London
on January 17, 2013
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This was really good. I made it almost as written, just left out the bacon (and used veg stock to make it vegetarian. And I peeled and cut up the raw beets into cubes, coated in olive oil, salt and pepper, and roasted them for about 30 minutes instead of roasting them whole - this works really well and is a time saver! Also used arugula as the green.
By flyngrrl
on July 13, 2012
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really terrific- you MUST use the dark green french lentils, & 3 cups of stock are fine. I cooked the bouquet w/ the chicken when I made the stock- can't seem to get the cheesecloth thing right, and it's a lot easier to just strain it all out. chopping the thyme takes the most... time. if you don't want to roast a few beets, try halving & sautéing/steaming them in olive oil & salt in a covered pot. don't skip the fat bacon- it makes a difference. I've noodled w/ this recipe & found it all really works best as is. a huge crowd pleaser, & great leftover- if there is any left.
By compton1500_
Shelbyville, IN
on September 16, 2011
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OH MY GOODNESS! WHAT A LOVELY COMBINATION OF FLAVORS! WOULD NOT CHANGE A THING!
By Cian.m
on September 04, 2011
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I made this without any kind of greens (just to have something different. I chopped the beets into bite size chunks and tossed everything together and then sprinkled with goat cheese and some extra ground pepper. I will made more next time as it would make a great lunch salad for the next day as we all agreed it would be tasty cold/room temperature. (I'm always looking for recipes that are great for lunch the next day. Because I love beets, I might add one more next time. Also, I agree that it would be good with goat or sheep feta, though I think the combination of roasted beets and chèvre is a taste made in heaven.
By jovanna_2562938
Long Island, NY
on August 13, 2011
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I made the sherry vinaigrette only. I was interested to try it b/c I had a bottle pushed way back in the fridge and just never knew how best to use it. Now I do. Very easy and light dressing. Put it over cukes and tomatoes from the garden.
By kcampbell62_121...
Hendersonville, 82
on June 03, 2011
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I also made this salad without the bacon, and it was great! This recipe is a good way to use beets that are plentiful at the farmer's market now.
By southernzzzz_81
Orange, CA
on May 02, 2011
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I made this salad without the bacon and it was amazing! The texture is great and the Sherry makes a really nice vinaigrette.
By dcranz
on April 28, 2011
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It was good but just so many ingredients that it was not worth it for me. I liked it but just not something for me that I can whip up for a quick get together.