Lunches , Main dishes , Sides , Salads & bowls , Vegetarian , Vegetarian dishes

Lentil, apple and beet salad with goat cheese

Name: Lentil, apple and beet salad with goat cheese
Prep time: 45 min
Cook time: 1 h 25 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 4 large yellow beets; 240g (4 bags) TIPIAK green lentils (about 3 cups cooked); 2 Empire apples cut in half, hearts removed, and sliced; 1 red pepper, diced; 2 green onions, sliced thinly; 12 fresh mint leaves, finely chopped; 12 fresh basil leaves, finely chopped; A nice handful of arugula; 3 tablespoons sunflower seeds; 3 tablespoons olive oil; 2 tablespoons maple syrup; 2 tablespoons white balsamic vinegar; 100g unripened goat cheese, crumbled; Salt and pepper from the mill

Preparation 45 min
Cooking 1 h 25 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients
Preparation
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What I like about those lentil pouches is that it is super easy to cook them al dente. In collaboration with TIPIAK, I created this lentil, apples and beets salad with goat cheese. A recipe that will be perfect for a dinner or to accompany your summer barbecue!

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Ingredients

4 large yellow beets
240g (4 bags) TIPIAK green lentils (about 3 cups cooked)
2 Empire apples cut in half, hearts removed, and sliced
1 red pepper, diced
2 green onions, sliced thinly
12 fresh mint leaves, finely chopped
12 fresh basil leaves, finely chopped
A nice handful of arugula
3 tablespoons sunflower seeds
3 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons white balsamic vinegar
100g unripened goat cheese, crumbled
Salt and pepper from the mill

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Preparation

Preheat the oven to 350 °F.
Wrap the beets with aluminum foil and place on a baking sheet. Cook for about 1h15 or until the beets are cooked and a knife passes easily through. Remove from oven, unwrap and let cool 15 minutes. Under cold water, rub the beet skin with your hands to remove it completely. Cut into small quarters and toss in a salad bowl.
In a saucepan filled with boiling water, add the lentil pouches (closed) and cook for 10 minutes, stirring occasionally. Open pouches, pour into a colander and rinse with cold water. Drain well and pour into the bowl.
Add apples, green onions, pepper, mint, basil, arugula and sunflower seeds and toss.
In a bowl, add olive oil, maple syrup and balsamic vinegar. Stir with a whisk and pour over the salad. Season with salt and pepper and toss.
Spread in the bowls and add the goat cheese before serving!

Our sommeliers suggest

DOMAINE RIJCKAERT CÔTE DU JURA LES SARRES 2013

For a bold pairing, try this Jura wine from an excellent producer. Notes of cooked apples along with grilled hints that will bring the beet sweetness up front. See the product

PRÉPARATION HACHE, LES GRANDS BOIS, 6%

Since beets and hibiscus makes such a good pair, this pale ale infused with hibiscus will be the ideal partner for this pie. The herbaceous notes of the beer will join those of the goat cheese and fresh herbs. The moderate bitterness of the beer will contrast with the slight acidity of the apples. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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