Goat cheese, beet, and lentil salad
Baked beets:
- 1 pound red or mixed beets of similar size
- rock salt or coarse sea salt
- leaves stripped from a few sprigs of fresh thyme
- ¾ cup Umbrian castelluccio or Puy lentils, rinsed and drained
- ½ cup chopped lean bacon
- 1 carrot
- 2 celery ribs
- few sprigs of fresh thyme
- 2 baby beets, preferably Chioggia or candy cane variety
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- handful of mixed salad leaves
- handful each of fresh flat-leaf parsley and mint, leaves chopped
- 7 ounces goat cheese, crumbled or chopped
Instructions:
Baking beets in a salt crust intensifies the flavor. This salad combines sweet roasted beets with earthy lentils and creamy goat cheese.
- Preheat the oven to 350°F. Wash and dry the beets, then trim off the tops. Spread a thin layer of rock salt on a large piece of foil. Scatter on the thyme leaves and put the beets in the middle. Bring up the edges of the foil to seal in the beets and salt. Bake until tender when pierced with a small sharp knife, 30–40 minutes.
- Prepare the lentils by putting all the ingredients in a pan with enough water to cover by 2 inches. Bring to a simmer and cook until the lentils are tender, 15–20 minutes. When cooked, drain the lentils. Discard the bacon, vegetables, and thyme sprigs.
- Meanwhile, if making the marinated beets, peel them and thinly slice with a mandoline. Place in a bowl. Drizzle the olive oil and balsamic vinegar over the beet slices and season. Let marinate in the refrigerator for at least 15–20 minutes.
- Unwrap the beet parcel and let some of the heat disperse. While the beets are still warm, peel using a small knife (wear rubber gloves to avoid staining your hands). Cut into quarters. Divide the baked beets and lentils among individual serving plates. Garnish each plate with marinated beet slices, if using, and add salad leaves, herbs, and goat cheese.