Warm Lentil Beet Salad

How to Make Warm Lentil Beet Salad

1. 1

   Step 1: Cook the lentils

   Place the rinsed lentils in a medium saucepan and cover with 3 cups (720 ml) water. Bring to a simmer, lower the heat and cook gently for 20–25 minutes until tender but not mushy; drain any excess water and season with half of the salt and a pinch of pepper. Keep the lentils warm while you roast the beets and finish the salad.

   For this step

   • 1 cupGreen (Puy) lentils, rinsed
   
2. 2

   Step 2: Roast the beets

   Preheat the oven to 400°F (200°C). Toss whole beets with 1 tablespoon of the olive oil, wrap in foil (or place in a covered dish), and roast 35–45 minutes until easily pierced with a knife; cool slightly, peel and cut into bite-sized wedges. Reserve the roasting juices for extra flavor if desired.

   For this step

   • 3 medium beetsMedium beets, scrubbed (about 3)
   
3. 3

   Step 3: Toast the walnuts

   In a dry skillet over medium heat, toast the walnuts, stirring, for 3–5 minutes until fragrant and lightly browned—watch carefully to prevent burning. Transfer to a plate to cool and then chop roughly; toasting can be done earlier and walnuts stored at room temperature for a day.

   For this step

   • 1/2 cupWalnuts, roughly chopped
   
4. 4

   Step 4: Make the shallot vinaigrette

   Whisk together the minced shallot, Dijon mustard and red wine vinegar. Slowly whisk in the remaining 2 tablespoons of olive oil until emulsified, then season with the remaining salt and a few grinds of black pepper; taste and adjust acidity or seasoning as needed.

   For this step

   • 1 smallSmall shallot, finely minced
   • 1 tspDijon mustard
   • 2 tbspRed wine vinegar
   
5. 5

   Step 5: Assemble and serve warm

   In a large bowl combine the warm lentils, roasted beets, and arugula. Toss gently with the vinaigrette so the warm lentils slightly wilt the arugula, sprinkle with toasted walnuts and crumble the goat cheese over the top. Serve immediately while components are still warm.

   For this step

   • 4 ozGoat cheese (soft chèvre), crumbled
   • 4 cupsArugula (baby arugula)
   

1. Place the rinsed lentils in a medium saucepan and cover with 3 cups (720 ml) water. Bring to a simmer, lower the heat and cook gently for 20–25 minutes until tender but not mushy; drain any excess water and season with half of the salt and a pinch of pepper. Keep the lentils warm while you roast the beets and finish the salad.
2. Preheat the oven to 400°F (200°C). Toss whole beets with 1 tablespoon of the olive oil, wrap in foil (or place in a covered dish), and roast 35–45 minutes until easily pierced with a knife; cool slightly, peel and cut into bite-sized wedges. Reserve the roasting juices for extra flavor if desired.
3. In a dry skillet over medium heat, toast the walnuts, stirring, for 3–5 minutes until fragrant and lightly browned—watch carefully to prevent burning. Transfer to a plate to cool and then chop roughly; toasting can be done earlier and walnuts stored at room temperature for a day.
4. Whisk together the minced shallot, Dijon mustard and red wine vinegar. Slowly whisk in the remaining 2 tablespoons of olive oil until emulsified, then season with the remaining salt and a few grinds of black pepper; taste and adjust acidity or seasoning as needed.
5. In a large bowl combine the warm lentils, roasted beets, and arugula. Toss gently with the vinaigrette so the warm lentils slightly wilt the arugula, sprinkle with toasted walnuts and crumble the goat cheese over the top. Serve immediately while components are still warm.