Best 11 Warm Beet And Lentil Salad With Goat Cheese Recipes

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Discover the perfect recipe for a warm beet and lentil salad, a delightful dish that combines earthy flavors with a creamy goat cheese topping. This salad is a symphony of textures and tastes, featuring tender beets, protein-packed lentils, and a zesty dressing. Whether served as a main course or a flavorful side, this salad is sure to impress with its vibrant colors and satisfying flavors.

Let's cook with our recipes!

ROASTED BEET AND LENTIL SALAD WITH GOAT'S CHEESE



Roasted Beet and Lentil Salad with Goat's Cheese image

A simple, hearty salad using fresh beets and lentils

Provided by Nicole

Categories     Salad

Time 1h5m

Number Of Ingredients 12

3 cups water
1/2 cup French or green lentils (rinsed, and picked through for debris)
1 bay leaf
sprig of fresh thyme
1 1/2 lbs beets (assorted varieties, such as red, golden, candy cane)
3-4 handfuls mixed greens
1/4 cup Camelina or olive oil
2 tbsp balsamic vinegar
1 tsp Dijon (such as Gravelbourg German Style Dijon)
salt and pepper to taste
goat's cheese
pea shoots (optional)

Steps:

  • Preaheat oven to 400°F.
  • Cut off the leafy beet greens, and scrub them under running water. Wrap the beets in foil individually, however, smaller beets can be wrapped up together. Place on a baking sheet.
  • Roast for 45-60 minutes, depending on the size of your beets, and check on them every 20 minutes or so. They are done once they are fork tender.
  • Let them cool before rubbing with a paper towel to remove the skins. If the skins don't come off easily, you can use a vegetable peeler to help the process along.
  • Cut the beets into wedges, or bite sized pieces.
  • Meanwhile, in a medium saucepan, add water, lentils, bay leaf and thyme. Bring to a boil, then reduce to medium and simmer until tender, about 20-25 minutes.
  • Drain lentils and remove the bay leaf and thyme. Set aside and keep warm.
  • In a medium bowl, whisk together oil, vinegar, Dijon, salt and pepper. Whisk until the vinaigrette is emulsified. Set aside.
  • Add the greens, beets, and lentils to a mixing bowl, add the dressing, and toss to combine.
  • Serve with crumbled goat's cheese and pea shoots. This salad is awesome served warm, or chilled.

BEET AND LENTIL SALAD WITH CHEDDAR



Beet and Lentil Salad With Cheddar image

This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.

Provided by Hetty McKinnon

Categories     dinner, lunch, weekday, beans, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups French green lentils, rinsed
1 garlic clove, smashed
Kosher salt and black pepper
2 cups arugula leaves
1/2 cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
4 ounces extra sharp Cheddar, roughly crumbled
1/4 cup roasted hazelnuts, roughly chopped
1 small garlic clove, grated
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or brown sugar
1/2 teaspoon Dijon mustard

Steps:

  • Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
  • While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Steps:

  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

WARM LENTIL SALAD WITH GOAT CHEESE



Warm Lentil Salad With Goat Cheese image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

Steps:

  • In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
  • In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
  • Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
  • Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams

ROASTED BEET, GOAT CHEESE AND FENNEL SALAD



Roasted Beet, Goat Cheese and Fennel Salad image

Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 16

3 tablespoons lemon juice
1 tablespoon finely chopped shallot
1 ½ teaspoons Dijon-style mustard
½ teaspoon finely grated lemon zest
½ teaspoon honey
⅓ cup olive oil
Reynolds Wrap® Aluminum Foil
2 large (8 ounce) beets
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
¼ cup chopped walnuts, toasted
4 ounces crumbled goat cheese (chevre)
2 tablespoons snipped fresh chives
Aluminum foil

Steps:

  • Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
  • Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
  • Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
  • In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
  • In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
  • Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g

WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE



Warm Lentil Salad with Roasted Beets and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Yield 4 Servings

Number Of Ingredients 27

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 slab 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
4 cups frisee or mixed greens
Sherry Vinaigrette, recipe follows
4 slices goat cheese
French bread, for serving
Roasted Beets, recipe follows
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil

Steps:

  • Begin by roasting the beets.
  • 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.
  • 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.
  • To assemble, place the frisee 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.
  • Preheat oven to 375 degrees F.
  • Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
  • Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

WARM LENTIL SALAD ROASTED BEETS, GOAT CHEESE



Warm Lentil Salad Roasted Beets, Goat Cheese image

Categories     Salad     Cheese     Roast     Dinner     Goat Cheese     Lentil     Beet     Boil

Yield Serves 4

Number Of Ingredients 24

3 medium red or gold beets, trimmed and scrubbed
3 tablespoons canola oil
2 small carrots, 1 quartered and 1 finely diced
1 medium Spanish onion, quartered
1 small stalk celery, quartered
1 bay leaf
5 sprigs fresh thyme, plus 2 teaspoons finely chopped
1 quart chicken stock, homemade (page 240) or store-bought
1 1/4 cups dried French green lentils
Kosher salt and freshly ground black pepper
1/4 pound slab bacon, diced
2 cloves garlic, finely chopped
2 tablespoons sherry vinegar
3 ounces chopped frisée or mixed greens
Sherry Vinaigrette (recipe follows)
4 (1/2-inch-thick) slices fresh goat cheese
SHERRY VINAIGRETTE
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
(makes 3/4 cup)

Steps:

  • Preheat the oven to 375°F.
  • Put each beet on its own piece of aluminum foil. Drizzle with 2 tablespoons of the oil. Wrap the beets tightly, place on a baking sheet, and roast in the oven until cooked through, about 1 hour. Remove the beets from the oven, let cool slightly, and then remove the skins. Cut into 1/4-inch-thick slices.
  • Place the quartered carrot, onion, and celery and the bay leaf, thyme sprigs, and chicken stock in a medium saucepan. Bring to a boil, stir in the lentils, and season with salt and pepper. Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes. Drain well and discard the carrot, onion, celery, bay leaf, and thyme.
  • Heat the remaining 1 tablespoon oil in a large sauté pan over medium heat, add the bacon, and cook until crisp and golden brown, about 8 minutes. Transfer the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and diced carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon and stir to combine. Stir in the chopped thyme and sherry vinegar and season with salt and pepper to taste. Keep warm.
  • Place the frisée 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 and the frisée in the centers. Top the frisée with the warm lentils and place a slice of goat cheese on top of each. Drizzle the salads with the remaining vinaigrette.
  • SHERRY VINAIGRETTE
  • Whisk together the vinegar, mustard, and honey in a small bowl. Season with the salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator. Bring to room temperature before using.

WARM LENTIL SALAD WITH GOAT CHEESE



Warm Lentil Salad with Goat Cheese image

Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 11

3/4 cup green lentils (4.75 ounces)
3 tablespoons extra-virgin olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
2 teaspoons coarsely chopped fresh flat-leaf parsley
2 tablespoons balsamic or sherry vinegar
6 ounces spinach, stemmed and coarsely chopped (about 2 cups)
Coarse salt and freshly ground black pepper
4 ounces fresh goat cheese

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.
  • Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

WARM ROASTED BEET SALAD



Warm Roasted Beet Salad image

This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

8 fresh beets
Cooking spray
1-1/2 cups orange juice
1 shallot, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups fresh arugula or baby spinach
3 tablespoons crumbled blue cheese
3 tablespoons chopped hazelnuts, toasted

Steps:

  • Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WARM BEET SALAD WITH GOAT CHEESE



Warm Beet Salad With Goat Cheese image

For a delightfully quick and easy starter, serve this warm salad of beet, goat cheese and peppery arugula leaves.

Provided by English_Rose

Categories     Cheese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons light olive oil
2 medium beets, peeled and grated
salt & freshly ground black pepper
4 tablespoons balsamic vinegar
5 ounces soft fresh goat cheese
3 ounces arugula
2 tablespoons extra virgin olive oil

Steps:

  • Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes.
  • Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar.
  • Cook over a high heat for about 30 seconds then spoon out the mixture on to four plates.
  • Crumble over the goat cheese.
  • To serve, top each with a little arugula and finish with a drizzle of extra virgin olive oil and a twist of black pepper.

Nutrition Facts : Calories 230.7, Fat 21.2, SaturatedFat 7, Cholesterol 16.3, Sodium 155.7, Carbohydrate 3.6, Fiber 0.8, Sugar 2.7, Protein 7.5

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE



Warm Red Lentil Salad With Goat or Feta Cheese image

I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.

Provided by the80srule

Categories     Spinach

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, divided
2 teaspoons cumin seeds
2 garlic cloves, crushed (1 tsp minced garlic)
2 teaspoons grated gingerroot (I'd use powdered ginger)
1 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons of fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 red onions, thinly sliced
4 cups baby spinach leaves
1 teaspoon hazelnut oil
100 g soft fresh goat cheese (I'll use crumbled feta)
4 tablespoons plain yogurt, strained
pepper
1 lemon, cut in quarters
toasted rye bread

Steps:

  • Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
  • Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
  • After 20 minutes, remove from heat and stir in the mint and cilantro.
  • In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
  • Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
  • Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
  • Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8

Tips:

  • To save time, use pre-cooked beets or lentils. You can find them in the canned goods section of most grocery stores.
  • If you're using fresh beets, roast them in the oven at 400 degrees Fahrenheit for about an hour, or until they're tender.
  • To cook lentils, rinse them and then simmer them in water for about 20 minutes, or until they're tender.
  • For a more flavorful salad, use a variety of greens, such as arugula, spinach, and kale.
  • Add some crunch to the salad with nuts, seeds, or croutons.
  • For a tangy dressing, use a vinaigrette made with olive oil, lemon juice, and Dijon mustard.
  • Serve the salad warm or at room temperature.

Conclusion:

This warm beet and lentil salad is a delicious and healthy dish that's perfect for lunch or dinner. It's packed with nutrients, including fiber, protein, and vitamins. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give this salad a try.

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