Roasted beets and French lentils make the perfect hearty fall salad. Earthy beets and lentils are complimented by tangy goat’s cheese, and a balsamic vinaigrette. I can’t get enough, and neither will you.
This post is in collaboration with Local and Fresh. We created a promotional video together, which you can view below, along with a discount code if you’re in Regina, White City/Emerald Park, Pilot Butte or Weyburn.
It’s sad times, my friends. Summer is in the rearview, and the chill of fall is upon us here in Sask. There are only two good things about this time of year; all the garden fresh produce, and the fact that I can wear comfy-cozy sweaters and leggings again.
In summer, I live in dresses, but by the end of August, I’m craving my fall outfits again, complete with boots and scarves. I do not, however, find fall or winter all that enjoyable. The cold is not my friend. I don’t enjoy bulky winter jackets, touques or mittens as a requirement in my wardrobe.
Cute ankle boots? Yes, please.
A cozy poncho or blanket scarf? Absolutely!
Knee length parka, toque on, hood up, and two pairs of mittens on at the same time? Hell, no!
The best part about this time of year, is the abundance of amazing, fresh produce. All the good stuff is in season right now – stone fruit, brussels sprouts, cauliflower, beets, carrots, cabbage, corn, tomatoes….the list is virtually endless. I have a small garden and managed a small bean crop earlier in the year, my beets and carrots are looking pretty darn good, and I have enough tomatoes to make sauce to see me through to spring.
My garden is small, but mighty, yet I can’t grow all the vegetables I love, so I lean on the farmers market and a great local business called Local and Fresh to supply me with everything else.
If you follow me on Facebook, you would have seen the video I made with them. One major reason I adore Local and Fresh is that they give me easy access to locally grown produce. The cauliflower you see in the video was fresh from the field THAT DAY! How fricken awesome is that?
Let’s talk about the amazing local products I used to make this Roasted Beet and Lentil Salad that you see me preparing in the video, and recipe below.
- Candy Cane and Golden Beets, Pioneer Gardens, Lumsden SK
- French Lentils from Presto Farms, Grand Coulee, SK, a 100 yr old, family-run farm!
- Camelina Oil from Three Farmers, Midale, SK – an ancient oilseed in the mustard family, and actually tastes a little bit like asparagus! You may have seen them on Dragons Den!
- German Style Dijon Mustard, Gravelbourg Mustard, Gravelbourg, SK – also on the Dragons Den!
- Spinach, Floating Gardens, Osler, SK
- Pea Shoots, Acre 10 Gourmet Greens, Pilot Butte, SK
This salad isn’t a science, it’s more of a guideline. I encourage you to make it your own! Love beets? Add more! I personally like mine heavy on the lentils, so I usually make double what this recipe calls for. Pea shoots are totally optional, but I like to use them when I’m feeling…as the kids say these days…extra!
Roasted Beet and Lentil Salad with Goat's Cheese
Ingredients
Salad
- 3 cups water
- 1/2 cup French or green lentils rinsed, and picked through for debris
- 1 bay leaf
- sprig of fresh thyme
- 1 1/2 lbs beets assorted varieties, such as red, golden, candy cane
- 3-4 handfuls mixed greens
Vinaigrette
- 1/4 cup Camelina or olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon such as Gravelbourg German Style Dijon
- salt and pepper to taste
- goat's cheese
- pea shoots optional
Instructions
- Preaheat oven to 400°F.
- Cut off the leafy beet greens, and scrub them under running water. Wrap the beets in foil individually, however, smaller beets can be wrapped up together. Place on a baking sheet.
- Roast for 45-60 minutes, depending on the size of your beets, and check on them every 20 minutes or so. They are done once they are fork tender.
- Let them cool before rubbing with a paper towel to remove the skins. If the skins don't come off easily, you can use a vegetable peeler to help the process along.
- Cut the beets into wedges, or bite sized pieces.
- Meanwhile, in a medium saucepan, add water, lentils, bay leaf and thyme. Bring to a boil, then reduce to medium and simmer until tender, about 20-25 minutes.
- Drain lentils and remove the bay leaf and thyme. Set aside and keep warm.
- In a medium bowl, whisk together oil, vinegar, Dijon, salt and pepper. Whisk until the vinaigrette is emulsified. Set aside.
- Add the greens, beets, and lentils to a mixing bowl, add the dressing, and toss to combine.
- Serve with crumbled goat's cheese and pea shoots. This salad is awesome served warm, or chilled.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
This beet and lentil salad looks so delicious! Your photos are beautiful and I love that just by looking at them, I can get a good idea of what the dish would taste like. I love fall and winter, I just don’t like the snow because I have to shovel. But I bet your salad would give me the energy to get through the shoveling. 🙂
I could do without the snow, too! Shovelling is such a pain in the butt!
This salad sounds delicious! I also eat local food whenever I can I wish there was a local fresh near me!
I love supporting local!
I’m a total summer girl, but I sure do love ankle boot season! This salad looks like it would totally hit the spot right now. I love the mix of red and golden beets. Yum!
Kindred souls, us summer girls, who also love ankle boots!
I love how colorful this salad is! Looks delicious and healthy! Double bonus!!!
This salad is so incredibly gorgeous! Love everything about it – This is actually the perfect healthy main dish as the lentils are really filling! Will bookmark for lunch next week!
This sounds so flavorful and delicious. I love beets, lentils, and goats cheese. This is definitely my kind of salad. Or hearty and comforting. Saving this for later. Looks yum.
Dang, that salad looks so good! Always great to make something like this when the ingredients are in season. And I totally approve of the goat cheese! (:
I love your lentil salad! It looks so beautiful with the beets. Such a deliciously light yet hearty meal 🙂
I absolutely love beets! I think it’s brilliant to serve them with lentils and goat cheese. I bet the bet the cheese gives them the perfect amount of saltiness.
A delicious hearty salad that is perfect for a fall day! I love beets and lentils, The flavor combo is awesome and this a great make-ahead meal too!
Fall salads are my fave. I love the addition of lentils to salads as well. This is on my list!
Every single ingredient in this salad is superb and the combination of them together just takes it even higher!! I can’t wait to try this recipe out.
I so love that you’re supporter of buying local foods. I also believe that this is the best way to grow our local communities. Salad looks so delicious. It’s full of healthy goodies and super easy to make. Just yummy!
This salad looks so delicious! Can’t wait to try it. I believe you need to correct a mistake in #7 of the instructions. The instruction says, “ Drain beets and remove the bay leaf and thyme. Set aside and keep warm.” Shouldn’t that say lentils instead of beets?
Hi Teresa, thanks for catching that! It has been updated! Hope you enjoy the salad!