Cooking Classics: Roasted Beet & Carrot Spinach Salad With Lentils

The Basics. Fresh Spinach. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Editorial Director TV Cooking Personality Modern Southern Parties Spring Entertaining Easter Menus RecipesCooking 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.

Cooking Classics. Roasted Beet & Carrot Spinach Salad With Lentils & Fresh Dill-Feta Dressing By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials, Parties & Entertaining Solutions

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRoasted 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 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. 

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.

Cooking Classics. Fresh Dill-Feta Dressing By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Tailgating Modern Southern Socials Entertaining Solutions

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFresh 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.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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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.

Cooking & Baking Eqipment Essentials. Half Sheet Pan. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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.

Lemon-Honey Marinated Lentils By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef TV Cooking Personality Food Stylist Game Day Tailgating Modern Southern Socials & Entertaining Solutions 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. 

The Basics. How To Peel Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Tailgating Modern Southern Parties Socials & EntertainingNo. 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.

The Basics. Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials pastry chef digital culinary photo journalist tv cooking personality food stylist spring entertaining southern hostess editorial director2a
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.

The Basics. Beets. Cooking Classics. Roasted Carrots & Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Pastry Chef Digital Culinary Photo Journalist Editorial Director Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining How To Peel Raw Beets2b

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.

Cooking Classics. Roasted Carrots & Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Classics. Roasted Carrots & Beets How To Peel Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Tailgating Modern Southern Parties Socials & EntertainingNo. 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. 

Cooking Classics. Roasted Carrots & Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Classics. Roasted Carrots & Beets How To Peel Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Tailgating Modern Southern Parties Socials & Entertaining3a

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. 

Cooking Classics. Roasted Carrots & Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Classics. Roasted Carrots & Beets How To Peel Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Tailgating Modern Southern Parties Socials & Entertaining3b

Pour the beets onto the pan next to the carrots & the onions. Separating the vegetables will minimize the beets from discoloring the other vegetables. 

Cooking Classics. Roasted Carrots & Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking Classics. Roasted Carrots & Beets How To Peel Beets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Tailgating Modern Southern Parties Socials & Entertaining3c

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.

Cooking Classics. Fresh Dill-Feta Dressing By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Tailgating Modern Southern Socials Entertaining SolutionsNo. 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. 

The Basics. Fresh Spinach. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Techniques Digital Culinary Photo Journalist Food Stylist Pastry Chef Writer Editorial Director TV Cooking Personality Modern Southern Parties Spring Entertaining Easter Menus RecipesNo. 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.

Cooking Classics. Roasted Beet & Carrot Spinach Salad With Lentils & Fresh Dill-Feta Dressing By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials, Parties & Entertaining SolutionsNo. 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 VinaigretteHoney-Butter Knotted Rolls

The Tune
“I Wished On The Moon” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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