Warm Beet and Lentil Salad with Goat Cheese

Deselect All

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

One 4-ounce log goat cheese

1 cup leftover lentils from Salmon with Lentils, recipe follows

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

Salmon with Lentils:

1/4 cup extra-virgin olive oil, plus more for drizzling

2 leeks, white and light-green parts only, halved lengthwise and chopped

2 carrots, diced

3 cloves garlic, chopped

1 tablespoon tomato paste

1 cinnamon stick

1/2 pound (1 1/4 cups) French brown or green lentils

1 bunch Swiss chard

3 6 -ounce center-cut skinless salmon fillets

Kosher salt and freshly ground pepper

1 tablespoon honey

Juice of 1 lemon