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1
Begin by roasting the beets.
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2
Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth.
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3
Place chicken stock in a medium saucepan and bring to a boil.
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4
Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes.
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5
Drain well and discard the cheesecloth bag of aromatics.
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6
Heat the oil in a large saute pan over medium heat.
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7
Add the bacon and cook until lightly golden brown.
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8
Remove the bacon with a slotted spoon to a dish lined with paper towels.
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9
Add the garlic and carrot to the pan and cook until soft, about 5 minutes.
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10
Add the cooked lentils and bacon to the pan and stir to combine.
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11
Stir in the chopped thyme and 1 tablespoon of sherry vinegar.
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12
Season with salt and pepper, to taste.
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13
Keep warm.
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14
To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper.
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15
Arrange the roasted beets around the outside of 4 dinner plates.
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16
Divide the greens among each plate in the center.
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17
Top the frisee with some of the warm lentils and place a slice of the goat cheese on top.
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18
Drizzle each salad with the remaining vinaigrette.
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19
Serve with slices of French bread.
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20
Preheat oven to 375 degrees F.
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21
Coat beets lightly with oil.
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22
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
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23
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
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24
Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl.
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25
Slowly drizzle in the oil and whisk until emulsified.
