Name: French Lentil and Roasted Beet Salad
Prep time: 45 min
Cook time: 85 min
Total time: 130 min
Ingredients: 1 pound (about 3 medium) beets, (red, gold, striped, or a mixture); 1 tablespoon extra virgin olive oil; 1 cup de Puy lentils ((small, slate-green lentils from France)); 2 teaspoons chopped fresh rosemary, (divided); 1 whole bay leaf ((dried or fresh)); 2 large garlic cloves, (peeled and smashed); ½ medium onion, (studded with a whole clove); ½ teaspoon kosher salt, (plus additional for seasoning to taste); ¼ cup minced fresh flat leaf parsley; freshly ground black pepper, (to taste); 6 cups mixed baby greens; 6 ounces crumbled goat cheese; 3 tablespoons sherry vinegar; 2 tablespoons whole grain mustard; 1 teaspoon kosher salt; freshly ground black pepper, (to taste); ⅓ cup extra virgin olive oil; 2 medium shallots, (minced)

For roasted beet lovers, this French Lentil Salad tastes so healthy and delicious, served over greens with a light dressing.

This recipe is shared from Food Network Kitchen’s Cookbook. I made this recipe a long time ago, and I’ve just updated it with new photographs! I love this salad because it’s really unique. It turns out that lentils are a great pairing with delicious roasted beets and a tangy dressing.

Ingredients needed:

fresh beets (red, gold, striped or a mixture)
extra virgin olive oil
lentils
fresh rosemary
bay leaf
garlic
onion
kosher salt and freshly ground black pepper
fresh parsley
mixed baby greens
crumbled goat cheese
sherry vinegar
whole grain mustard
shallots

How to Roast Beets:

The complete, printable recipe is at the end of this post.

Preheat the oven to 400°F. 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 a small roasting pan. Roast the beets until easily pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel them. The skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Dice the beets and set aside.

Aren’t roasted beets completely and totally gorgeous?!

How to cook lentils and make the vinaigrette:

The complete, printable recipe is at the end of this post.

While you roast the beets, spread the lentils on a pan and pick out any pebbles or other foreign matter; rinse and drain. Put the lentils in a saucepan with cold water to cover by about 2 inches. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and ½ teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion.

While the lentils are simmering, prepare the salad dressing: Whisk vinegar with mustard, salt and pepper 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 a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

How to make French Lentil and Roasted Beet Salad:

Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper.

Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.

If you cannot find French lentils, it’s completely okay to use regular lentils for this salad. In some markets, you can even find already cooked lentils to use. Enjoy!