I love lentils, particularly the French green Du Puy lentils. These lentils keep their shape and texture much better than most, and the color is more intense. Once you’ve had these it’s hard to go back to any other kind. This salad features sweet roasted beets and goat cheese with the lentils, along with toasted walnuts and a delicious vinaigrette. One of my favourite main-course salads, it can be served with the lentils warm or chilled.
Heat the oil in a medium skillet over medium heat. Add the shallot and garlic and cook until soft.
Add the lentils, broth, and water and bring to a simmer. Cook, stirring frequently, until the broth has been absorbed and the lentils are tender. (If the lentils are not tender by the time the broth is absorbed, add a bit more water and continue to cook until just tender). Remove from heat. Let cool sightly (Note: lentils can be made ahead and refrigerated until ready to use)
Make the dressing by placing the mustard and vinegar in a small bowl, and whisk together.
Slowly whisk in the hazelnut (or walnut oil) walnut oil followed by the olive oil , until smooth and emulsified.
Season with salt and pepper to taste.
Add the dressing to the lentils and half of the beets and stir well. Season with additional salt and pepper as needed.
Divide the salad mixture between four plates.
Divide the remaining beets over the lentils followed by the walnuts, onions and goat cheese.
Season with freshly cracked pepper and a light pinch of sea salt.
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Ingredients
Directions
Heat the oil in a medium skillet over medium heat. Add the shallot and garlic and cook until soft.
Add the lentils, broth, and water and bring to a simmer. Cook, stirring frequently, until the broth has been absorbed and the lentils are tender. (If the lentils are not tender by the time the broth is absorbed, add a bit more water and continue to cook until just tender). Remove from heat. Let cool sightly (Note: lentils can be made ahead and refrigerated until ready to use)
Make the dressing by placing the mustard and vinegar in a small bowl, and whisk together.
Slowly whisk in the hazelnut (or walnut oil) walnut oil followed by the olive oil , until smooth and emulsified.
Season with salt and pepper to taste.
Add the dressing to the lentils and half of the beets and stir well. Season with additional salt and pepper as needed.
Divide the salad mixture between four plates.
Divide the remaining beets over the lentils followed by the walnuts, onions and goat cheese.
Season with freshly cracked pepper and a light pinch of sea salt.
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