Roasted Beet, Caviar Lentil, Orange & Chevre Salad

May14-Slider

Serves 8

1c     black caviar lentils

1lb    local beets (heirloom if available)

 

Dressing

1/3c  fresh orange juice

2T     orange zest

1/4c  shallots, minced

2T     cider vinegar

1T     honey

1/2t   s&p

1c      olive oil

1       orange

6oz    goat cheese

2c      baby salad greens

 

1. Wrap beets in foil, roast at 325°F, 1 hr

2. Peel beets while warm, dice to ½”, chill

3. Cook lentils in 4 c salted water until tender. Drain & chill

 

Dressing

1. Combine 1st six ingredients, slowly whisk in oil

2. Peel, section & dice orange

3. Toss chilled lentils, beets & orange sections with ⅔ of dressing

4. Assemble greens; top with lentils, orange sections, beets & crumbled goat cheese

5. Drizzle with remaining dressing

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