Lentil, apple and beet salad with goat cheese - Le Coup de Grâce
fermer/close
vivez le coup de grace info@lecoupdegrace.ca

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Lentil, apple and beet salad with goat cheese

    Preparation :45 min Cooking :1h25 min
    Difficulty :easy
    Servings :4 to 6

    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!

    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

    • 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!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 30$ 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.

    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.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Brie en croûte with caramelized pears and beer
    Preparation : 10 min
    Cooking : 45 min
    See recipe
    Homemade pizza sauce
    Preparation : 20 min
    Cooking : 20 min
    See recipe
    Deluxe BLT sandwich
    Preparation : 10 min
    Cooking : 10 min
    fermer la fiche

    Lentil, apple and beet salad with goat cheese

    • Preparation : 45 min
    • Cooking : 1h25 min
    • Servings : 4 to 6

    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

    • 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!

    Innkeeper, drinks!

    +- 30$ 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.

    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.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top