French Green Lentil & Roasted Beet Goat Cheese Bowl
French lentils in Dijon vinaigrette with roasted beets, arugula, walnuts and goat cheese.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Lentils with beets and goat cheese is a French bistro combination. Roasting the beets wrapped in foil steams them so the skins slip off easily. The warm lentils absorb the mustard vinaigrette.
Why this recipe works
Dressing lentils while warm lets them absorb the vinaigrette. Roasted beets become sweet and concentrated.
Ingredient notes
Wear gloves when peeling beets; they stain. Precooked beets save time.
Common mistakes
- Overcooking the lentils.
- Dressing the arugula too early.
What to serve with it
Crusty bread.
Meal prep
Lentils and beets keep 4 days; add arugula fresh.
More bowls like this
Cooking tips
Roast beets ahead; they keep a week. Toast walnuts for 5 minutes in the oven.
Swaps and variations
Use feta. Use canned lentils.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
French Green Lentil & Roasted Beet Goat Cheese Bowl
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan; foil; medium saucepan; small bowl
Method
-
Heat the oven to 400°F (200°C). Wrap the beets in foil and roast 45 to 50 minutes, until a knife slides in easily. Cool slightly, rub off the skins and cut into wedges.
-
Simmer the lentils in the water 20 to 25 minutes until tender. Drain.
-
Whisk the olive oil, vinegar, Dijon, shallot and salt. Toss the warm lentils with most of the dressing.
-
Toss the arugula with the remaining dressing.
-
Divide lentils and arugula among 4 bowls and top with beets, walnuts and goat cheese.
Questions
How much protein?
About 20 grams per bowl (an estimate).
Can I use golden beets?
Yes; they're milder and don't stain as much.
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