BEET AND LENTIL SALAD WITH CHEDDAR
This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
- While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.
BEET AND LENTIL SALAD
The sweet slightly crisp beets, paired with the little gem-like beluga lentils, a pop of crunchy watermelon radish slices, topped with creamy Greek feta and fresh herbs. With the final adornment of lemon olive oil dressing and a sprinkle of walnuts.
Provided by Sarah
Categories Salad
Number Of Ingredients 11
Steps:
- Chop cooked beets into large bit-sized pieces.
- In a large bowl combine beets and lentils. Add half the mint, parsely, and green onions. Mix together.
- Add the lemon juice, olive oil, salt, and pepper. Mix and taste the salad to ensure the flavours are to your liking, but keep in mind the flavour will develop more once the salad has sat for a bit.
- Add the salad to the serving bowl. Add the radishes, rest of the herbs, greek feta and walnuts.
- Enjoy!
LENTIL SALAD WITH BABY BEETS & FETA
A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils.
Provided by Mandy
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
- Drain & remove bay leaf.
- Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
- Toss the dressed lentils together with the onion, beets, parsley & coriander.
- Top with crumbled feta.
Nutrition Facts : Calories 739, Fat 31.2, SaturatedFat 8.9, Cholesterol 33.4, Sodium 709.2, Carbohydrate 86.6, Fiber 18.3, Sugar 19.1, Protein 34.4
LENTIL SALAD WITH BEETS
This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 17
Steps:
- In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings.
- Meanwhile, place beets in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove saucepan from heat. Remove beets from water, and set aside until cool enough to handle, reserving cooking liquid. Peel, and return beets to cooking liquid until ready to serve.
- Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slowly add 6 tablespoons extra-virgin olive oil; set aside.
- In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the finely chopped carrot and bacon. Cook until the color of the bacon has changed, about 1 minute. Add the cooked lentils, and season with salt and pepper. Cook until the lentils are heated through. Drizzle with red-wine vinegar, and stir to combine. Transfer lentils to a medium bowl.
- Place greens in a medium bowl. Drizzle with vinaigrette, tossing to combine. Divide greens among four plates. Top with warm lentils. Place a slice of goat cheese on the lentils. Slice beets and arrange around the perimeter of the plates; serve immediately.
WARM BEET AND LENTIL SALAD WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- 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
- Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
- Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
- Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
- Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
- Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g
BEET, LENTIL AND FETA SALAD
The Beet, Lentil and Feta Salad recipe out of our category Vegetable Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Wash the beets and steam for about 50 minutes, until tender. Allow to cool slightly.
- Rinse and drain the lentils. Bring the vegetable broth to a boil, add the lentils, reduce the heat, cover and simmer for 20 minutes. Drain and let cool slightly.
- Peel the shallots and slice thinly. Whisk together the apple cider vinegar and 2 tablespoons of olive oil and season with salt, pepper and sugar to taste. Peel the beets and cut into bite-sized pieces. Combine the beets and lentils in a large bowl, toss with the dressing and let stand for about 20 minutes.
- Rinse the parsley, pat dry, remove the leaves and roughly chop. Add the parsley to the salad and mix well. Arrange the salads on plates and crumble the feta cheese over the top. Drizzle with the remaining olive oil and serve.
Nutrition Facts : Calories 561.92 kcal, Fat 31.05 g, SaturatedFat 11.71 g, Protein 24.15 g, Carbohydrate 47.12 g, Sugar 1.05 g, Cholesterol 55.63 mg
BEET AND LENTIL SALAD
The Beet and Lentil Salad recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the lentils and drain. Bring the broth to a boil and add the lentils. Simmer until tender, approximately 20 minutes. If necessary, drain after cooking. Mix lentils with the balsamic vinegar and oil and season with lemon juice, salt and pepper. Let cool to lukewarm.
- Meanwhile, dice the beets and tear the mozzarella into small pieces. Rinse the arugula and mint and shake dry. Chop the mint coarsely and mix together with the beet cubes and lentils. Arrange the salad in 4 bowls and sprinkle the cheese and the arugula on top.
Nutrition Facts : Calories 448.28 kcal, Fat 20.19 g, SaturatedFat 5.93 g, Protein 21.78 g, Carbohydrate 41.68 g, Sugar 0 g, Cholesterol 20.25 mg
WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE
Steps:
- Begin by roasting the beets.
- 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.
- 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.
- Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
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- Preheat oven to 400 degrees. Place beets on a large piece of foil, drizzle with olive oil, salt and pepper. Wrap tightly and place on a baking sheet. Cook for approximately 45 minutes or until fork tender. Remove from oven, let cool slightly, rub skins off with paper towels. Slice.
- Place pine nuts in a dry sauté pan on low heat. Toast for approximately 5 minutes, until fragrant and just browned.
- For dressing: Combine all ingredients in a small bowl, slowly whisk in the olive oil until the dressing emulsifies.
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BEET-AND-LENTIL SALAD RECIPE - KAY CHUN | FOOD & WINE
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- Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. When cool enough to handle, slip off the skins and cut the beets into wedges. Tear the beet greens into bite-size pieces; you should have about 2 cups.
- Meanwhile, in a medium saucepan of boiling water, cook the lentils until tender, about 20 minutes. Drain and cool under running water; drain well.
- In a large bowl, whisk the olive oil with the mustard, lemon juice and scallions. Add the lentils, beets and beet greens and season with salt and pepper; toss and serve.
KALE SALAD WITH BEETS AND LENTILS | MINIMALIST BAKER RECIPES
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- Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered or until all liquid is absorbed. Set aside.
- Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat. Then bake for 15-20 minutes or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside.
- While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.
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- Place the beets and shallots onto the tray and mix with the oil, thyme, salt, and pepper. Roast for 25-30 minutes, or until just fork soft. Place the shallots in the middle of the tray so that they cook more slowly.
- Place the lentils into the base of a large bowl and top with the pears, pomegranate seeds, and nuts. Add the beets and shallots when they're ready. Top with the vinaigrette and serve warm.
BEET AND LENTIL SALAD - THE PRODUCE MOMS
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Cuisine Gluten-Free, VegetarianCategory Side Dishes, Salads
- In a small bowl, whisk together the olive oil, lemon juice and sea salt. Pour the dressing into the other bowl and toss. Makes about 2-4 servings.
RED LENTIL SALAD WITH FETA AND BEETS RECIPE - FOOD & WINE
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4/5 Servings 4
- Preheat the oven to 350°. Wrap the beets in foil and roast them for about 45 minutes, or until tender; let cool. Peel the beets and cut them into wedges.
- In a medium skillet, heat the grapeseed oil until shimmering. Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute. Add the cumin and fennel seeds and cook just until fragrant. Remove from the heat and whisk in the balsamic vinegar, lemon juice and cayenne. Season with salt and pepper and whisk until the vinaigrette is emulsified.
- Bring a medium saucepan of lightly salted water to a boil. Add the lentils and cook just until tender, about 5 minutes. Drain the lentils and transfer to a bowl. Toss the lentils with half of the vinaigrette and let cool. Stir in the parsley.
- Toss the arugula and beets with the remaining vinaigrette and season with salt and pepper. Mound the salad on dinner plates and spoon the lentils on top. Garnish with the feta and serve.
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