Lentil Salad with Fennel & Beets

This salad recipe takes a bit of roasting time but is well worth the effort for a tangy salad rich in the fall season’s beautiful veggies.

Ingredients

Salad

3 beets with greens

1 fennel with greens

(if you don’t have the greens, sub with kale or chard)

1 Tbsp olive oil

1.5 cup lentils

4 oz goat cheese

Salt/Pepper

Dressing

1 Tbsp red wine vinegar

1 tsp Dijon mustard

1/3 cup extra virgin olive oil

1 small shallot, finely chopped

1 tsp salt

Preheat oven to 400 degrees.

Remove beet leaves and slice beets into 1/2” thick rounds. Place on a baking sheet with oil and roast for 30 minutes, checking halfway through. You’ll want to check for fork tenderness at the 30 minute mark.

Cut fennel into similar sized pieces as the beets, and place on a separate baking sheet with oil. Roast for 20 minutes, checking for a golden brown surface where it touches the pan.

While the veggies are roasting, cook lentils stovetop. Boil a pot of water, and add the lentils. Cover with a lid and simmer for 20-25 minutes. The texture should be a bit chewy when they’re ready.

Chop beet greens into small pieces and add to the lentil pot for the last 5 minutes of cooking time to wilt the leaves. You can include the stems cut into 1/2-1/4” pieces for a little added crunch.

When lentils are done, drain and add them to a large bowl.

Mix up the dressing by combining all dressing ingredients and set aside.

Once beets and fennel are done let them cool for aout 5 minutes them add them to the bowl of lentils.

Add the dressing when the salad is still a bit warm and mix to combine.

This salad can be served right away topped with goat cheese and chopped fennel tops, or if you prefer a cool salad chill in the fridge for 30 minutes before serving.