Beet and Red Cabbage Salad with Lentils and Blue Cheese Recipe

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.

No additional tips available.

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

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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.

Beet and Red Cabbage Salad with Lentils and Blue Cheese

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