About the Recipe
This Black Lentil Salad with Roasted Beets is a celebration of contrasting textures and flavors. Roasting the beets intensifies their sweetness, which pairs wonderfully with the hearty lentils. The bright champagne vinaigrette, infused with orange and pomegranate molasses, adds a tangy counterpoint, while the fresh mint and creamy goat cheese provide a refreshing and luxurious finish. This salad is as beautiful to look at as it is delicious to eat.
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Ingredients
12 oz cooked black lentils
4 beets
1 small shallot, sliced thin
3 T champagne vinegar
3 T olive oil
2 1/2 tsp dijon mustard
1 T pomegranate molasses
zest and juice of 1 orange
1/2 cup fresh mint
1/3 cup pomegranate seeds
1/2 cup goat cheese
salt and pepper to taste
Preparation
Step 1
Preheat oven to 375. Wash your beets and cut off the ends. Get a large piece of aluminum foil. Place your beets on the foil, sprinkle olive oil, salt and pepper; curl up the foil to enwrap the beets. Roast on a sheet pan for 60-75 minutes until beets are tender when poked with a fork. Let the beets cool slightly. Using rubber gloves or paper towels, rub the skin off the beets. Cut into large dice.
Step 2
Whisk the vinegar, olive oil, dijon, molasses, juice and zest. Salt and pepper to taste. Stir in the sliced shallot.
Step 3
Combine the room temperature lentils, and beets. Toss with the dressing. Gently stir in the pomegranate seeds, goat cheese and torn mint.