MAKE IT CUTE
Make this delish (and nutritious) salad after your next workout
Image Credit: Food Network
Lately, we're *obsessed* with lentils. They're high in iron and protein—perfect to replenish your energy after you've spent the afternoon sweating it out in the gym or on the lacrosse field.
Whether you're all about veggies or a total carnivore, prepare to be impressed by this tasty salad with lentils, beets and blue cheese. Shout out to Food Network for the amaze recipe!
Warm Lentil Salad with Roasted Beets
1 medium Spanish onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried French green lentils
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 pound of bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar (Note: can sub for balsamic)
4 cups frisee or mixed greens
French bread for serving
3 medium beets (red or gold), scrubbed, leaves trimmed
1/4 cup sherry vinegar (can sub balsamic)
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
Blue cheese (can sub goat cheese or remove entirely)
1. Begin by roasting the beets. Preheat oven to 375 degrees F. Coat beet lightly with oil, then wrap in aluminum foil, place on a baking sheet and roast in the oven until cooked through, approximately 45 to 60 minutes.
When they're ready: Remove from the oven, let cool for 10 minutes and then peel and slice into 1/4-inch thick slices.
2. Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. 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. Drain well and discard the cheesecloth bag of aromatics. (Note: You can skip the cheesecloth step if it's too complicated!).
3. Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
4. To assemble, place the frisee or mixed greens in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
Would you make this salad recipe? Comment below!