Ease into the flavours of fall with this hearty salad, which boasts beets, lentils, microgreens and goat cheese.
- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 6 servings
Ingredients
Method
Preheat oven to 400°F. Wrap beets in foil. Roast until fork-tender, about 1 1/4 hours. Remove from oven; carefully unwrap and transfer beets to cutting board. Let cool enough to handle, about 15 minutes. Peel beets; cut into wedges.
Meanwhile, in large skillet, heat 2 tbsp of the oil over medium heat; cook shallot, garlic and 1/2 tsp of the salt, stirring, until fragrant and shallot is beginning to soften, about 1 minute.
Stir in broth and lentils; bring to boil over medium-high heat. Cook, stirring occasionally, until lentils are beginning to soften, about 6 minutes. Reduce heat to medium-low; cover and simmer until lentils are tender and liquid is absorbed, about 12 minutes. Remove from heat; spread lentil mixture onto baking sheet in even layer. Let cool slightly, about 10 minutes.
In large bowl, whisk together vinegar, mustard, pepper and remaining 1/2 tsp salt; whisk in remaining oil. Add lentil mixture and beets; toss to coat. Divide among plates; top with microgreens, hazelnuts and goat cheese (if using).
Test Kitchen Tip: Refrigerate the cooled cooked beets and lentil mixture in separate airtight containers for up to 72 hours. Bring to room temperature before tossing into the salad.
Nutritional facts PER SERVING: about
- Fibre 10 g
- Sodium 860 mg
- Sugars 16 g
- Protein 18 g
- Calories 544
- Total fat 31 g
- Potassium 1327 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 51 g
%RDI
- Iron 43
- Folate 206
- Calcium 8
- Vitamin A 1
- Vitamin C 23
