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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

7842

Calories

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Ingredients:

Serving

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

Directions:

Roasted Beets, recipe follows
Begin by roasting the beets.
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.
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil
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.
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
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	7842 Kcal (32833 kJ)
Calories from fat	1402.04 Kcal
		% Daily Value*
Total Fat	155.78g	240%
Cholesterol	314.15mg	105%
Sodium	1033.99mg	43%
Potassium	3725.31mg	79%
Total Carbs	1249.18g	416%
Sugars	160.82g	643%
Dietary Fiber	181.29g	725%
Protein	353.58g	707%
Vitamin C	83.6mg	139%
Vitamin A	8.6mg	288%
Iron	57.8mg	321%
Calcium	3957.9mg	396%

Amount Per 100 g
Calories	1262.13 Kcal (5284 kJ)
Calories from fat	225.65 Kcal
		% Daily Value*
Total Fat	25.07g	240%
Cholesterol	50.56mg	105%
Sodium	166.42mg	43%
Potassium	599.57mg	79%
Total Carbs	201.05g	416%
Sugars	25.88g	643%
Dietary Fiber	29.18g	725%
Protein	56.91g	707%
Vitamin C	13.5mg	139%
Vitamin A	1.4mg	288%
Iron	9.3mg	321%
Calcium	637mg	396%

* 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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