Best Lentils With Roasted Beets And Carrots Recipes

LENTIL SALAD WITH ROASTED VEGETABLES

Lentil Salad With Roasted Vegetables image

This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, appetizer

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 24

Ingredients

1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium celeriac, peeled and diced into 1/2-inch pieces
3 small beets, peeled and diced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 sprigs thyme
1 sprig rosemary, cut in half
4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
2 cups brown or green lentils
2 garlic cloves, smashed and peeled
1 bay leaf
1 1/2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/4 cup sherry vinegar, more to taste
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, more as needed
2 heads radicchio, sliced
2 scallions, thinly sliced (whites and greens)
Parsley, roughly chopped, for garnish
Flaky sea salt, to taste
Cracked black pepper, to taste
1 tangerine, halved and seeded

Steps:

Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

GREEN LENTILS WITH ROASTED BEETS AND PRESERVED LEMON

Green Lentils With Roasted Beets and Preserved Lemon image

Provided by Molly O'Neill

Categories dinner, salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

5 small beets (about 1 pound), peeled
1 teaspoon olive oil
Salt and freshly ground black pepper
1 cup French green lentils
1 carrot, peeled and finely diced
1/2 small onion, finely diced
1 bay leaf
4 sprigs parsley
2 sprigs thyme
1 preserved lemon (available in specialty shops) or 2 teaspoons lemon zest
1/3 cup chopped parsley
2 tablespoons chopped mint sprigs for garnish
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 shallot, finely chopped
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil

Steps:

Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 6 grams

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

Ingredients

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.