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red canola oil carrots Spanish onion stalk celery bay leaf thyme chicken kosher salt bacon garlic sherry vinegar sherry vinaigrette goat cheese sherry vinegar mustard honey kosher salt freshly ground black pepper extra-virgin olive oil
Viewed: 66 - Published at: 6 years agoIngredients
- 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 frisee or mixed greens
- Sherry Vinaigrette (recipe follows)
- 4 (1/2-inch-thick) slices fresh goat cheese
- 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)
Method
- Preheat the oven to 375F.
- 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 saute 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 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 and the frisee in the centers.
- Top the frisee with the warm lentils and place a slice of goat cheese on top of each.
- Drizzle the salads with the remaining 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.
