Warm Lentil Salad with Roasted Beets and Goat Cheese

Ingredients:

Salad

• 1.25 cups dried green lentils
• 1 medium onion, cut into quarters
• 1 carrot, cut into quarters
• 1 stalk of celery, cut into quarters
• 1 fresh or dried bay leaf
• 4 sprigs of fresh thyme
• 4 cups chicken broth
• 2 tbsp. l. olive oil
• 110 g diced bacon
• 2 finely chopped garlic cloves
• 1 small carrot, peeled and finely chopped
• 2 tsp finely chopped thyme leaves
• 1 tbsp sherry vinegar
• 4 cups frisee lettuce or mixed greens
• Sherry Vinaigrette, recipe below
• 4 slices of goat cheese
• French bread for serving
• Baked beets, recipe below

Baked beets

• 3 medium beets, peeled and leaves trimmed
• Olive oil

Vinaigrette dressing with sherry

• 0.25 cups sherry vinegar
• 2 teaspoons mustard
• 1 teaspoon chopped thyme
• 0.25 tsp salt
• 0.25 tsp ground pepper
• 0.5 cups olive oil

Preparation:

1. Start by roasting the beets.
   
   Wrap the onion, carrot, celery, bay leaf, and thyme sprigs in cheesecloth. Pour the chicken broth into a medium saucepan and bring to a boil. Add the lentils, season with salt and pepper, reduce heat to low, and simmer until the lentils are tender, about 20 minutes. Drain completely and discard the cheesecloth and vegetables.
2. Heat oil in a large saucepan over medium heat. Add the bacon and fry until golden brown. Remove the bacon with a slotted spoon to a plate lined with paper towels. Add the garlic and carrots and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir. Add chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper to taste; keep the lentils warm.
3. Place the frisee salad in a large bowl, toss with half the dressing, and season with salt and pepper. Arrange the roasted beets on the edges of four plates. Divide the greens among the plates, placing one in the center of each. Top the salad with some warm lentils and a slice of cheese. Drizzle the remaining vinaigrette over the salad. Serve the warm salad with slices of French bread.
   
   Recipe warm beetroot salad with chickpeas, seasoned with lemon juice.
   
   Baked beets:
   
   Preheat oven to 200°C.
   
   Toss the beets with a little olive oil. Wrap in foil, place on a baking sheet, and roast in the oven until cooked through, about 45-60 minutes. Remove from the oven, let cool for 10 minutes, peel, and slice into 0.5 cm thick slices.
   
   Sherry Vinaigrette Salad Dressing:
   
   Combine vinegar, mustard, thyme, salt, and pepper in a small bowl. Slowly pour in the oil and whisk to combine.