Warm beetroot and lentil salad with goat cheese
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 482, total fat 39 G., saturated fats G., proteins 15 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 482, total fat 39 G., saturated fats G., proteins 15 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Warm beetroot and lentil salad with goat cheese - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium beets, peeled and sliced
- 3 tablespoons olive oil, plus more for drizzling
- 1/4 cup hazelnuts, walnuts, or pecans, finely chopped
- 110 gr. goat cheese
- 1 cup leftover lentils from the dish "Steamed salmon in chard leaves with lentils»
- 150 g smoked pork belly, sliced
- 1 medium shallot, chopped
- 2 tablespoons apple cider vinegar
- A pinch of sugar
- 1 large bunch of frisee lettuce
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Recipes with similar ingredients: beet, lentils, smoked pork brisket, frisée salad, goat cheese, apple cider vinegar, hazelnuts
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Toss the beets with 3 tablespoons of olive oil in a skillet and season with salt and pepper. Roast until tender, 30 minutes.
- Season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into quarters and press the nuts into it. Heat the lentils in the microwave or in a saucepan and season with salt and pepper.
- Brown the pork belly in a skillet over medium-high heat until crisp, 10 minutes, and drain on paper towels. Add the shallots to the skillet and cook for 20 seconds. Remove from heat; stir in the vinegar and sugar.
- Remove the beets from the oven and warm the nutty goat cheese in a hot pan. Toss the frisée salad with the bacon and divide among bowls. Top with the beets, lentils, and a circle of goat cheese. Drizzle with olive oil.
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