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Lentil, beetroot and goat's cheese salad

Name: Lentil, beetroot and goat's cheese salad recipe
Yield: 2
Ingredients: 175g small beetroot, trimmed, washed; 4.00 tbsp olive oil; 1 shallot, finely chopped; 1 garlic clove, finely chopped; 100g Puy (green) lentils, rinsed; 1 fresh thyme sprig; Small handful flat-leaf parsley, chopped; 1 ripe pear; 100g goat’s cheese log; 2 small handfuls rocket leaves; 4 walnut halves, roughly chopped; 2.00 tbsp Banyuls or sherry vinegar; 1 tbsp walnut oil

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https://healthimprovements.info/recipes/lentil-beetroot-goats-cheese-salad-recipe/hdhlck8l — Lentil, beetroot and goat's cheese salad

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by Rick Stein

Chef, author, TV presenter

Nov 01, 2019

“In line with a general feeling that salades composées are an important part of a French restaurant menu, I came up with this recipe. It’s a mélange of the kind of things I like to find in a salad” - Rick Stein. This is an edited extract from Rick Stein’s Secret France by Rick Stein with photography by James Murphy (BBC Books, $49.99).

175g small beetroot, trimmed, washed
2 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
100g Puy (green) lentils, rinsed
1 fresh thyme sprig
Small handful flat-leaf parsley, chopped
1 ripe pear
100g goat’s cheese log
2 small handfuls rocket leaves
4 walnut halves, roughly chopped

Dressing

1 tbsp Banyuls or sherry vinegar
2 tbsp olive oil
1 tbsp walnut oil
1 tbsp Banyuls or sherry vinegar

Method

1.

Preheat the oven to 190°C. Put beetroot on a baking tray and roast for up to an hour, depending on size, until tender to the point of a knife. When cool enough to handle, peel off skin and cut into wedges. Set aside.
2.

Heat oil in a pan and sweat shallot and garlic over medium heat until softened. Add lentils, 300ml water, thyme, ½ tsp salt and plenty of black pepper, then simmer for 23 minutes, adding a little more water if needed, but the object is for it all to become absorbed. Leave the lentils to cool, then add parsley.
3.

Core and slice the pear, leaving the skin on. Cut the cheese in half horizontally or into 4 slices. Preheat the grill and grill the cheese on one side. Combine the olive oil, walnut oil and vinegar for the dressing.
4.

Put the lentils in a wide dish, then top with rocket leaves. Nestle beetroot wedges and pear slices among the leaves and top with the grilled goat’s cheese and dressing. Sprinkle with walnuts and serve at once.