Lentil, apple and beet salad with goat cheese

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

Ads

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

Ads

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!