Warm Beet and Lentil Salad with Goat Cheese Recipe

Name: Warm Beet and Lentil Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium beets, peeled and cut into 1-inch-thick wedges; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1/4 cup hazelnuts, walnuts or pecans, finely chopped; 1 4 -ounce log goat cheese; 1 cup leftover lentils from Salmon with Lentils; 1/4 pound slab or thick-cut bacon, sliced; 1 medium shallot, minced; 2 tablespoons apple cider vinegar; Pinch of sugar; 1 large bunch frisee, torn, or 6 cups baby greens

Servings: persons

2 medium beets, peeled and cut into 1-inch-thick wedges
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/4 cup hazelnuts, walnuts or pecans, finely chopped
1 4 -ounce log goat cheese
1 cup leftover lentils from Salmon with Lentils
1/4 pound slab or thick-cut bacon, sliced
1 medium shallot, minced
2 tablespoons apple cider vinegar
Pinch of sugar
1 large bunch frisee, torn, or 6 cups baby greens

1
Preheat the oven to 400.
2
Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper.
3
Roast until tender, 30 minutes.
4
Meanwhile, season the nuts with salt and pepper in a shallow bowl.
5
Cut the goat cheese into 4 even rounds.
6
Press the cut sides in the nuts and set aside.
7
Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
8
Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon.
9
Add the shallot to the pan drippings and cook for 20 seconds.
10
Remove from the heat; whisk in the vinegar and sugar.
11
Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan.
12
Toss the frisee with the bacon and dressing and divide among bowls.
13
Top the salads with beets, lentils and a round of goat cheese.
14
Drizzle with more olive oil.
15
Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
16
Photograph by Antonis Achilleos

458

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: 2 medium beets, peeled and cut into 1-inch-thick wedges, 3 tablespoons extra-virgin olive oil, plus more for drizzling, Kosher salt and freshly ground pepper, 1/4 cup hazelnuts, walnuts or pecans, finely chopped, and more.

Yes, Warm Beet and Lentil Salad with Goat 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!

Warm Beet and Lentil Salad with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions