Description
The warm lentil & roasted beet salad with goat cheese is a perfect blend of textures and flavors. French green lentils, known for their earthy flavor and firm texture, serve as the base. Roasted beets add a natural sweetness, while goat cheese offers a creamy, tangy contrast. The vibrant salad is brought together with a punchy vinaigrette and fresh herbs, creating a dish that’s both satisfying and elegant. This salad works wonderfully as a standalone meal or as an accompaniment to your favorite main course.
Ingredients
For the salad:
- 3 medium beets (red or golden), scrubbed
- 1 cup French green lentils (lentilles du Puy preferred)
- 1 bay leaf
- 1 garlic clove, smashed
- 1 small carrot, peeled and halved
- 1 celery stalk, halved
- 1 tsp salt
- 100g goat cheese, crumbled or sliced
- 2 cups frisée, arugula, or baby spinach
- 2 tbsp chopped fresh herbs (parsley, dill, or chives)
For the vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Roast the beets: Preheat oven to 200°C (400°F). Wrap each beet in foil with a drizzle of olive oil and a pinch of salt. Roast for 45–60 minutes until fork-tender. Let cool, peel, and slice into wedges or rounds.
- Cook the lentils: Rinse lentils and place in a saucepan with bay leaf, garlic, carrot, celery, and salt. Cover with water by 2 inches. Bring to a boil, then simmer for 20–25 minutes until tender but not mushy. Drain and discard aromatics.
- Make the vinaigrette: Whisk together olive oil, vinegar, mustard, honey, salt, and pepper until emulsified.
- Assemble the salad: Toss warm lentils with half the vinaigrette and chopped herbs. In a bowl, dress greens with remaining vinaigrette. Plate greens, top with lentils, arrange roasted beet slices, and finish with goat cheese.
- Serve: Garnish with extra herbs or toasted walnuts. Serve warm or at room temperature with crusty bread.
Notes
This hearty salad combines earthy roasted beets with protein-rich lentils and creamy goat cheese for a satisfying meal. Serve warm or at room temperature, and for extra flavor, drizzle with a balsamic glaze or sprinkle with toasted nuts before serving.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Salad / Main
- Method: Roasting & Tossing
- Cuisine: Mediterranean / Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 10g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g
- Cholesterol: Moderate
Keywords: Lentil Beet Salad with Goat Cheese, Roasted Beet Salad with Goat Cheese, Warm Lentil Salad, Beet Salad with Goat Cheese, Healthy Lentil Salad