Warm Beet and Lentil Salad with Goat Cheese

Total Time:
55 min
15 min
40 min

4 servings

  • 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
  • 1 4 -ounce log goat cheese
  • 1 cup leftover lentils from Salmon with Lentils
  • 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
  • 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

  • Photograph by Antonis Achilleos

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