Red Lentil Salad With Feta And Beets Recipes

Steps:

• Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
• Drain & remove bay leaf.
• Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
• Toss the dressed lentils together with the onion, beets, parsley & coriander.
• Top with crumbled feta.

Steps:

• Preheat the oven to 350°. Wrap the beets in foil and roast them for about 45 minutes, or until tender; let cool. Peel the beets and cut them into wedges.
• In a medium skillet, heat the grapeseed oil until shimmering. Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute. Add the cumin and fennel seeds and cook just until fragrant. Remove from the heat and whisk in the balsamic vinegar, lemon juice and cayenne. Season with salt and pepper and whisk until the vinaigrette is emulsified.
• Bring a medium saucepan of lightly salted water to a boil. Add the lentils and cook just until tender, about 5 minutes. Drain the lentils and transfer to a bowl. Toss the lentils with half of the vinaigrette and let cool. Stir in the parsley.
• Toss the arugula and beets with the remaining vinaigrette and season with salt and pepper. Mound the salad on dinner plates and spoon the lentils on top. Garnish with the feta and serve.

Steps:

• In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings.
• Meanwhile, place beets in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove saucepan from heat. Remove beets from water, and set aside until cool enough to handle, reserving cooking liquid. Peel, and return beets to cooking liquid until ready to serve.
• Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slowly add 6 tablespoons extra-virgin olive oil; set aside.
• In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the finely chopped carrot and bacon. Cook until the color of the bacon has changed, about 1 minute. Add the cooked lentils, and season with salt and pepper. Cook until the lentils are heated through. Drizzle with red-wine vinegar, and stir to combine. Transfer lentils to a medium bowl.
• Place greens in a medium bowl. Drizzle with vinaigrette, tossing to combine. Divide greens among four plates. Top with warm lentils. Place a slice of goat cheese on the lentils. Slice beets and arrange around the perimeter of the plates; serve immediately.