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Warm Lentil Salad with Roasted Beets and Goat Cheese (Bobby Flay) Recipe

Warm Lentil Salad with Roasted Beets and Goat Cheese (Bobby Flay) Recipe

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Warm Lentil Salad with Roasted Beets and Goat Cheese (Bobby Flay)

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Ingredients

Count

Nutrition

8118

Calories

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Ingredients:

Serving

roasted beets , recipe follows
1 medium spanish onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried french green lentils
salt and freshly ground pepper
2 tbsp olive oil
1/4 lb slab bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 tsp finely chopped fresh thyme leaves
1 tbsp sherry vinegar
4 cups frisee or mixed greens
sherry vinaigrette , recipe follows
4 slices goat cheese
french bread , for serving
3 medium beets (red or gold), scrubbed, leaves trimmed
olive oil
1/4 cup sherry vinegar
2 tsp dijon mustard
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup olive oil

Directions:

Begin by roasting the beets.
Lentils:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8118.14 Kcal (33989 kJ)
Calories from fat	1654.81 Kcal
		% Daily Value*
Total Fat	183.87g	283%
Cholesterol	314.15mg	105%
Sodium	1255.72mg	52%
Potassium	3931.79mg	84%
Total Carbs	1255.59g	419%
Sugars	165.15g	661%
Dietary Fiber	183.28g	733%
Protein	354.94g	710%
Vitamin C	87.1mg	145%
Vitamin A	8.6mg	288%
Iron	58.5mg	325%
Calcium	3970.8mg	397%

Amount Per 100 g
Calories	1113.88 Kcal (4664 kJ)
Calories from fat	227.05 Kcal
		% Daily Value*
Total Fat	25.23g	283%
Cholesterol	43.1mg	105%
Sodium	172.3mg	52%
Potassium	539.48mg	84%
Total Carbs	172.28g	419%
Sugars	22.66g	661%
Dietary Fiber	25.15g	733%
Protein	48.7g	710%
Vitamin C	11.9mg	145%
Vitamin A	1.2mg	288%
Iron	8mg	325%
Calcium	544.8mg	397%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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