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Warm Lentil Salad with Beets + Balsamic Figs
Salad with beets and goat cheese is a classic. Our warm lentil salad with roasted beets and plump agro-dolce figs is a meatless meal to love.
Servings: 4
Ingredients
- 10 ounces beets
- 1 cup DePuy lentils
- 3 cups water
- 1 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- Dash red pepper flakes
Balsamic FIgs
- 1 cup dried figs
- 1/3 cup balsamic vinegar
- 1 tablespoon honey (or make it vegan with maple syrup)
- 1/2 teaspoon orange zest
- Kosher salt
- Pepper
- 6 cups arugula
- 1/2 cup toasted walnuts
- 8 ounces goat cheese (or vegan cheese, crumbled)
Instructions
- Preheat the oven to 400F. Prick each beet 2 to 3 times with a fork. Set them on a baking sheet lined with foil (for easier clean-up). Once the oven comes to temperature, roast the beets for 1 hour or until fork-tender. Run them under cold water until cool to touch. Peel their skins off and cut each bite down the middle lengthwise, cutting both halves into half-moon slices. Set aside or store until ready to assemble salads.
- While the beets are roasting, make the lentils: Pick through the lentils and remove any rocks. Bring a saucepan with the lentils, water, salt, thyme, and red pepper flakes to a boil. Once boiling, cover and lower the heat to simmer for 20 minutes. Set aside or store until ready to assemble salads.
- While the beets roast and the lentils cook, make the balsamic figs: remove the stems and chop the figs. In a small saucepan or microwaveable bowl, combine the balsamic vinegar, honey, orange zest, salt, and pepper. Warm and whisk until combined. Stir in the figs and set aside for 5 minutes.
- Portion out the arugula into salad bowls. Top each bowl with 1/4 of the chopped beets, warm lentils, walnuts, figs—and any of the soaking balsamic drizzled on top is great too. Crumble the goat cheese on top.* Season with salt and pepper and serve.