Ingredients for Salad:
1 pound beets
1 tablespoon olive oil
1 cup lentils
1 sprig fresh rosemary, plus 2 teaspoons chopped leaves
1 bay leaf
2 large cloves garlic, peeled and smashed
1/2 onion
1/2 teaspoon kosher salt, plus additional for seasoning
Dressing (directions below)
1/4 cup minced fresh flat leaf parsley
Freshly ground black pepper
6 cups mixed greens
6 ounces aged goat cheese
Preheat the oven to 400 degrees. Trim all but 1 inch of the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Put the package in the oven and roast for about 1 hour. When the beets are cool enough to handle, peel them (skins should slide right off with a bit of pressure). Dice the beets and set aside.
While you roast the beets, put the lentils in a saucepan with cold water to cover by about 2 inches. Put sprig of rosemary and bay leaf (tie it together if possible) along with smashed garlic, onion half, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, about 25 minutes. Strain the lentils and discard herbs and onion.
Put the warm lentils in a bowl and stir in half of dressing. Cool the lentils completely, then add the beets, parsley, and chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.
Ingredients for the Dressing:
3 tablespoons sherry wine vinegar
2 tablespoons whole grain mustard
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra virgin olive oil
2 shallots, minced
Whisk the vinegar with the mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make smooth, slightly thick. Stir in the shallots.
Enjoy!
No comments:
Post a Comment