Cooking Classics
The Technique
Roasted Beet & Carrot Spinach Salad With Lentils
Bright seasonal vegetables & bold, fresh flavor makes Roasted Beet & Carrot Spinach Salad With Lentils the perfect item to serve guests when entertaining. If you prepared the Fresh Herb Lentil Soup & the Lemon-Garlic Lentil Dip, you will have just enough remaining from the purchase in order to prepare the salad. Look to The Basics: Lentils for additional pointers to prep the legume for recipe applications as well. Accompany this beautiful side dish with a host of grilled or roasted entrees such as chicken, pork tenderloin, beef or lamb. Once the salad has been assembled, drizzle with a creamy yogurt based Fresh Dill-Feta Dressing that can be stirred together quickly. Learn how to make this stunning recipe ideal for a number of Spring gatherings.
Roasted Beet & Carrot Spinach Salad With Lentils
makes 6 servings
1/2 cup dried lentils
1 1/2 cups water
3/4 tsp kosher salt, divided
2 Tbsp fresh lemon juice
2 Tbsp olive or vegetable oil
2 tsp honey
A pinch of kosher salt & freshly ground pepper
1 lb carrots, about 3 large
1 medium sweet onion, cut into wedges
3 Tbsp olive or vegetable oil, divided
1 1/2 lbs beets, about 3 large
Fresh Dill-Feta Dressing
4 cups fresh baby spinach leaves
1/4 cup crumbled feta cheese
Bring the water & the lentils to a boil over Medium-High heat in a 2-quart saucepan. Reduce the heat to just below the Medium setting & gently simmer 15 to 18 minutes or until the lentils are tender. Remove from the heat & drain in a fine wire mesh sieve. Rinse under cold water. Season the lentils with the 1/4 teaspoon salt. Whisk together the lemon juice, the oil, the honey, 1/4 teaspoon salt & the pepper in a small bowl. Add the lentils tossing to coat. Chill 1 to 24 hours.
Preheat the oven to 400 degrees. Brush 1 tablespoon of the oil on a half sheet pan. Set aside. Scrape the carrots using a vegetable peeler & cut into 2-inch pieces then slice them in half. If they are large, quarter the pieces so they cook evenly. Toss the carrots & the onions in 1 tablespoon of the oil in a medium bowl; sprinkle with 1/4 teaspoon of salt. Pour the carrots & the onions onto the prepared pan & spread them in an even layer over 2/3 of the pan.
Remove the stems & leaves from the beets using a chef knife. Rinse under cool running water to remove any dirt or grit with a vegetable brush. Remove the skin using a sharp vegetable peeler. Slice the root end & remove the remaining portion of the leafy end to create a flat surface. Cut each beet in half. Place them flat side down & cut them into 4 to 5 wedges. Repeat with the remaining beets. Add them to the medium bowl & toss them with the remaining 1 tablespoon of the oil & 1/4 teaspoon of salt. Pour the beets onto the pan next to the carrots & the onions. Separating the vegetables will minimize the beets from discoloring the other vegetables. Bake 30 to 35 minutes or until the beets are tender. If they give easily when pierced with a fork, remove the pan from the oven. Let stand 3 minutes. Gently loosen the vegetables using a small off set spatula.
Prepare the Fresh Dill-Feta Dressing as directed. Place the spinach leaves on a serving platter. Top the leaves with the roasted vegetables, the marinated lentils & the feta cheese. Serve with the dressing.
Fresh Dill-Feta Dressing
makes 2/3 cup
1/2 cup Greek yogurt
2 Tbsp finely crumbled feta cheese
1 garlic clove, pressed
4 tsp fresh lemon juice
2 tsp chopped fresh dill
2 tsp chopped fresh parsley
1 tsp honey
A pinch of kosher salt & freshly ground pepper
Combine all of the ingredients in a small bowl. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Roasted Beet & Carrot Spinach Salad With Lentils
Roasted Beet & Carrot Spinach Salad With Lentils can be prepared up to one day before serving, if desired. Prepare the lentils as directed & chill. Roast the carrots, the beets & the onions as directed & chill. Just before serving, top a platter with the spinach leaves, the roasted vegetables & the lentils. Sprinkle with the feta cheese & serve the dressing on the side for effortless entertaining during your gathering.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Lentils
All types of lentils cook a little differently but when a small batch of the standard green variety is in order, gently simmering them is ideal. The slightly lower than average temperature will help the lentils cook evenly & maintain their shape without compromising the texture by preventing them from being mushy. Although not necessary, I prefer to rinse the lentils once cooked for a more clear appearance when used in recipe applications particularly when marinating them as they can look a bit cloudy if this step is omitted. When merging flavors & foods, be certain to taste the combinations together before adding additional salt.
Bring the water & the lentils to a boil over Medium-High heat in a 2-quart saucepan. Reduce the heat to just below the Medium setting & gently simmer 15 to 18 minutes or until the lentils are tender. Remove from the heat & drain in a fine wire mesh sieve. Rinse under cold water. Season the lentils with the salt. Whisk together the lemon juice, the oil, the honey the salt & the pepper in a small bowl. Add the lentils tossing to coat. Chill 1 to 24 hours.
No. 2
The Beets
Beets are quick to prepare for recipe applications & are most commonly peeled two ways. When roasting cut beets, particularly with other vegetables, it’s a good idea to take care of the task beforehand. They will stain hands & surfaces so keep the prep area contained for easy clean up. Wash hands well with soapy warm water several times to rid color or use a pair of disposable gloves, if desired.
2a
Beets are generally sold in bunches of 3 to 4 depending on their weight with the leafy greens still attached. Once purchased, use them within a day for the best quality. Remove the stems & leaves using a chef knife. I prefer to rinse them under cool running water at this point as they are easier to handle. Remove any dirt or grit with a vegetable brush. Next slice off the root end & remove the remaining portion of the leafy end to create a flat surface. This will make the beets easier & safer to slice. Look to The Basics: Beets for additional pointers & general information regarding this root vegetable.
2b
Beets are firm just as a potato so a vegetable peeler works well in order to complete the task quickly. Use one of good quality that is nice & sharp. Hold the beet in one hand while peeling it with the other. Turn as needed until the task is complete. Proceed with recipe preparations according to specific instructions.
No. 3
The Roasted Beets & Carrots Procedure
Preheat the oven to 400 degrees. Brush 1 tablespoon of the oil on a half sheet pan. Set aside. Scrape the carrots using a vegetable peeler & cut into 2-inch pieces then slice them in half. If they are large, quarter the pieces so they cook evenly. Toss the carrots & the onions in 1 tablespoon of the oil in a medium bowl; sprinkle with 1/4 teaspoon of salt. Pour the carrots & the onions onto the prepared pan & spread them in an even layer over 2/3 of the pan.
3a
Remove the stems & leaves from the beets using a chef knife. Rinse under cool running water to remove any dirt or grit with a vegetable brush. Remove the skin using a vegetable peeler. Slice the root end & remove the remaining portion of the leafy end to create a flat surface. Cut each beet in half. Place them flat side down & cut them into 4 to 5 wedges. Repeat with the remaining beets. Add them to the medium bowl & toss them with the remaining 1 tablespoon of the oil & 1/4 teaspoon of salt.
3b
Pour the beets onto the pan next to the carrots & the onions. Separating the vegetables will minimize the beets from discoloring the other vegetables.
3c
Bake 30 to 35 minutes or until the beets are tender. If they give easily when pierced with a fork, remove the pan from the oven. Let stand 3 minutes. Gently loosen the vegetables using a small off set spatula. Look to Cooking Classics: Roasted Beets & Carrots for additional pointers.
No. 4
The Fresh Dill-Feta Dressing
Fresh lemon brightens up Greek yogurt to deliver a burst of good taste quickly. Look to The Basics: Lemons for additional information regarding the sunny fruit. The salad dressing can be prepared several days in advance. Give it a good stir before portioning into a pretty serving pieces. Accompany with an heirloom silver demitasse spoon. Look to Cooking Classics: Fresh Dill-Feta Dressing for other ways to use this tangy must.
No. 5
The Assembly
Fresh spinach leaves not only offer vibrant color on the plate, they’re hardy making them ideal to use when entertaining. They can stand at room temperature a bit longer than many other greens & still look great. Look to The Basics: Spinach for additional information.
No. 6
The Roasted Beet & Carrot Spinach Salad With Lentils
Arrange the spinach leaves on a platter & top with the roasted vegetable mixture & the lentils. Drizzle the salad with the Fresh Dill-Feta Dressing & serve the additional portion remaining to the side. The salad pairs beautifully with Spinach-Bacon Roasted Potato Salad, Easter Basket Salads drizzled with Honey-Lemon Vinaigrette & Honey-Butter Knotted Rolls.
The Tune
“I Wished On The Moon” Billie Holiday
httpa://www.youtube.com/watch?v=6uSoV1RBMB0
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