Warm salad with lentils and baked beets with goat cheese – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Salad
- 1.25 Art. dried green lentils
- 1 medium-sized onion cut into four
- 1 carrot cut into four parts
- 1 cut into four parts a celery stalk
- 1 fresh or dried bay leaf
- 4 sprigs of fresh thyme
- 4 tbsp. chicken broth
- 2 tbsp. l olive oil
- 110 gr. diced bacon
- 2 chopped garlic cloves
- 1 small peeled and finely chopped carrots
- 2 tsp finely chopped thyme leaves
- 1 tbsp. l vinegar sherry
- 4 tbsp. frize salad or green mix
- Dressing vinaigrette with sherry, recipe below
- 4 slices of goat cheese
- French bread served
- Baked beets, recipe below.
Baked beets
- 3 medium beets, peel and trim the leaves
- Olive oil
Dressing vinaigrette with sherry
- 0.25 Art. sherry vinegar
- 2 tsp mustard
- 1 tsp chopped thyme
- 0.25 tsp salt
- 0.25 tsp ground pepper
- 0.5 tbsp. olive oil
Recipes with similar ingredients: beets, carrots, celery, salad frisse, bacon, lentils, bay leaf, thyme, sherry vinegar, cheese goat mustard
Recipe preparation:
- Start by roasting the beets. Wrap the onion together in gauze, carrots, celery, bay leaves and sprigs of thyme. Pour Chicken stock in a medium-sized saucepan and bring to a boil. Add lentils, salt, add pepper, reduce heat to weak and cook until lentils are soft, about 20 minutes. Completely drain the liquid and discard the cheesecloth with vegetables.
- Heat oil in a large saucepan over medium heat. Add bacon and sauté until golden brown. Remove the bacon with a slotted spoon on a plate lined with paper towels. Add the garlic and carrots, cook until soft, about 5 minutes. Add ready lentils and bacon in a pan and mix. Add chopped thyme and 1 tbsp. l vinegar sherry. Add salt and pepper to taste; keep the lentils warm.
- Put the Frieze salad in a large bowl, mix with half dressings, pepper and salt. Spread the baked beets over the edges of the four plates. Divide the greens between the plates, laying in the center of each. Put a little warm lentils on top of the salad and a slice of cheese. Pour over salad dressing with vinaigrette dressing. Serve warm salad with slices of french bread. Warm recipe beetroot salad with chickpeas, seasoned with lemon juice. Baked beets: Preheat the oven to 200 ° C. Mix beets with a little olive oil. Wrap in put the foil on a baking sheet and bake in the oven until the beets are baked for approximately 45-60 minutes. Pull out of the oven, give cool for 10 minutes, peel and cut into 0.5 cm slices. thick. Salad dressing vinaigrette with sherry: Mix vinegar, mustard, thyme, salt and pepper in a small bowl. Slow pour in oil and mix.
