Lunch

Salade de Lentilles Corail avec Betteraves Rôties, Chèvre et Échalotes Confites

Name: Salade de Lentilles Corail avec Betteraves Rôties, Chèvre et Échalotes Confites
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 small golden beets (about 150g total), scrubbed; 2 small red beets (about 150g total), scrubbed; 90ml fruity extra-virgin olive oil; 3 medium shallots, peeled and halved lengthwise; 2g fresh thyme sprigs; fleur de sel and cracked pepper; 120g red coral lentils; 350ml vegetable stock; 1 bay leaf; 30ml sherry vinegar; 5ml Dijon mustard; 1 clove garlic, minced; 90g fresh chèvre (goat cheese), crumbled into small pieces; 60g baby arugula; 15g fresh tarragon leaves

Nutty coral lentils tossed warm with sherry vinaigrette, jeweled with earthy roasted beets, pillowed with creamy chèvre, and garnished with glossy shallot confit and peppery arugula. A composed, textured salad where every component sings and the whole is greater than the sum.

831cal 30gprotein 65gcarbs 52gfat 20min prep 45min cook 2serves

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