Thursday, May 27, 2010

Lentil and Beet Salad with Goat Cheese

Do you remember when I attempted to make a beet and lentil salad?  And it was awful?  I do, and since then, I have been plotting a way to make it again.  Except delicious.  

Challenge accepted.  Enter Bobby Flay.  This was the blueprint.   Of course, I didn't have sherry vinegar, so I used a mix of red wine vinegar and apple cider vinegar.  I'm not sure why, but it worked.  I didn't use bacon, because we didn't have any.  I THOUGHT we had dijon mustard, but we didn't.  We had mustard seeds, though so....

I smashed it up with some olive oil.  Go me.

On to the actual cooking.  The day before, I chopped up the beets and roasted them at 375 until they were tender, and mixed the dressing.  I did not photograph those steps.  Bad Blogger!  I also made the lentil broth that night.  

 Nice broth of chicken stock, celery leftover from our fondue-ing, and some onion mixed with tons of spices. 
 The morning I was ready to make it, I added in the lentils and cooked them until the liquid was gone.  
In a separate pan, I mixed onion and garlic with butter, and then threw in the lentils.  I discarded the mushy celery and onion.  

At dinnertime, all we had to do was throw the lentil mixture over some arugula and dressing, throw on the goat cheese, and arrange the beets. 
It was so much better.  It was easy, surprisingly easy, especially with the changes and prepping it in steps.  It was cheap, other than the goat cheese, but you could omit that.  We probably would have, but I wanted to make it just like the meal at the restaurant.  SUCCESS!!


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