Warm Lentil Salad with Roasted Beets, Walnuts and Goat Cheese

Steps

1. Step 1

   Heat the oven to 425°F. Toss the beet wedges on a rimmed baking sheet with the olive oil and 1/2 tsp salt until evenly coated, then spread them out in a single layer.

   10 min · 425°F

   • 1 1/2 lb beets (about 4 medium)
   • 1 tbsp olive oil
   • 1/2 tsp kosher salt
2. Step 2

   Roast the beets until tender and browned at the edges, 35 to 40 minutes, turning them once halfway through. A paring knife should slide into a wedge with no resistance.

   40 min, hands-off · 425°F

3. Step 3

   While the beets roast, put the lentils, water, bay leaf, smashed garlic and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then lower to a gentle simmer.

   5 min

   • 1 1/4 cups French green lentils (lentilles du Puy)
   • 4 cups water
   • 1 bay leaf
   • 2 cloves garlic
   • 1 tsp kosher salt
4. Step 4

   Simmer uncovered until the lentils are tender but still hold their shape, 22 to 28 minutes. Drain well and discard the bay leaf and garlic.

   25 min, hands-off

5. Step 5

   Meanwhile, make the vinaigrette: in a large bowl, whisk together the shallot, red wine vinegar, Dijon mustard and honey. Let sit 5 minutes to soften the shallot, then whisk in the olive oil in a slow stream until creamy. Season with salt and pepper.

   8 min

   • 1 small shallot
   • 2 tbsp red wine vinegar
   • 1 1/2 tbsp Dijon mustard
   • 1 tsp honey
   • 1/4 cup extra-virgin olive oil
   • salt and black pepper
6. Step 6

   Toast the walnuts in a dry skillet over medium heat, tossing often, until fragrant and lightly browned, 4 to 5 minutes. Tip them onto a plate so they stop cooking.

   5 min

   • the rest of the walnut halves
7. Step 7

   Add the hot drained lentils to the bowl of vinaigrette and stir to coat. Let them sit 5 minutes to absorb the dressing, then taste and add salt and pepper as needed.

   5 min

8. Step 8

   Fold the roasted beets and about half the walnuts into the warm lentils. Add the arugula and toss gently just until it begins to wilt.

   2 min

   • 1/4 cup walnut halves
   • 4 cups baby arugula
9. Step 9

   Spread the salad on a platter or wide bowl. Scatter the goat cheese, the remaining walnuts and the parsley over the top and serve warm.

   3 min

   • 1/2 cup walnut halves
   • 4 oz goat cheese
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026