Beet and Red Cabbage Salad with Lentils and Blue Ch

Name: Beet and Red Cabbage Salad with Lentils and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup French green lentils; Salt; 4 ounces thickly sliced bacon, cut crosswise 1/4 inch thick; 1/2 cup extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice; Freshly ground black pepper; 1 1/2 pounds vacuum-packed beets, cut into wedges; 1/4 cup coarsely chopped parsley; 1/2 pound red cabbage, cut into 1/2-by-2-inch pieces; 1/4 pound green-leaf lettuce, torn into large pieces; 1/4 pound blue cheese, such as Roquefort, crumbled (about 1 cup)

Servings: persons

1/2 cup French green lentils
Salt
4 ounces thickly sliced bacon, cut crosswise 1/4 inch thick
1/2 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
1 1/2 pounds vacuum-packed beets, cut into wedges
1/4 cup coarsely chopped parsley
1/2 pound red cabbage, cut into 1/2-by-2-inch pieces
1/4 pound green-leaf lettuce, torn into large pieces
1/4 pound blue cheese, such as Roquefort, crumbled (about 1 cup)

1
In a small pot, cover the lentils with 2 inches of water and bring to a boil.
2
Add 1/4 teaspoon of salt and simmer the lentils over moderate heat until they are tender, 25 to 30 minutes.
3
Drain the lentils, rinse with cold water and then drain again.
4
Meanwhile, in a large skillet, cook the bacon over moderate heat, stirring occasionally, until crispy.
5
Using a slotted spoon, transfer the bacon to a paper towellined plate.
6
In a small bowl, whisk the oil with the lemon juice; season with salt and pepper.
7
In a large bowl, toss the beets, parsley and lentils with one-third of the dressing.
8
Add the cabbage, lettuce and the remaining dressing and toss gently.
9
Season the salad with salt and pepper, top with the bacon and blue cheese and serve.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup French green lentils, Salt, 4 ounces thickly sliced bacon, cut crosswise 1/4 inch thick, 1/2 cup extra-virgin olive oil, and more.

Yes, Beet and Red Cabbage Salad with Lentils and Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet and Red Cabbage Salad with Lentils and Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions