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1
Preheat the oven to 375F.
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2
Put each beet on its own piece of aluminum foil.
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3
Drizzle with 2 tablespoons of the oil.
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4
Wrap the beets tightly, place on a baking sheet, and roast in the oven until cooked through, about 1 hour.
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5
Remove the beets from the oven, let cool slightly, and then remove the skins.
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6
Cut into 1/4-inch-thick slices.
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7
Place the quartered carrot, onion, and celery and the bay leaf, thyme sprigs, and chicken stock in a medium saucepan.
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8
Bring to a boil, stir in the lentils, and season with salt and pepper.
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9
Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes.
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10
Drain well and discard the carrot, onion, celery, bay leaf, and thyme.
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11
Heat the remaining 1 tablespoon oil in a large saute pan over medium heat, add the bacon, and cook until crisp and golden brown, about 8 minutes.
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12
Transfer the bacon with a slotted spoon to a dish lined with paper towels.
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13
Add the garlic and diced carrot to the pan and cook until soft, about 5 minutes.
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14
Add the cooked lentils and bacon and stir to combine.
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15
Stir in the chopped thyme and sherry vinegar and season with salt and pepper to taste.
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16
Keep warm.
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17
Place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper.
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18
Arrange the roasted beets around the outside of 4 dinner plates and the frisee in the centers.
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19
Top the frisee with the warm lentils and place a slice of goat cheese on top of each.
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20
Drizzle the salads with the remaining vinaigrette.
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21
Whisk together the vinegar, mustard, and honey in a small bowl.
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22
Season with the salt and pepper.
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23
Slowly whisk in the oil until emulsified.
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24
The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator.
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25
Bring to room temperature before using.
