Ingredients:
· Olive Oil, as needed
· 2 large beets, trimmed, peeled and cut into 3/4” pieces
· Salt & Pepper to taste
· 2/3 cup lentils, rinsed
· 3 navel oranges, zest and segment one orange and segment 2 oranges
· 1 teaspoon honey
· ½ teaspoon stone ground mustard
· 12-16 ounces salad greens
· 6 tablespoons shelled unsalted pistachios, chopped
· 4 oz goat cheese
Directions:
1. Preheat oven to 425°F. Add beets, a generous drizzle of olive oil, salt and pepper. Toss to combine and make sure they are in a single layer. Roast until beets are tender, turning a few times during cooking, 20 to 30 minutes.
2. Meanwhile, fill a medium saucepan about halfway with water and bring to a boil. Add lentils and reduce heat to medium-high and simmer, uncovered, until lentils are tender. About 20 minutes. Drain and transfer to a medium bowl. To bowl, add ¼ teaspoon salt and stir to combine.
3. To prepare the vinaigrette, in a small jar with a tight fitting lid, combine 2 tablespoons oil, orange zest and juice from 1 orange, honey, mustard, salt and pepper. Shake until emulsified.
4. In a large bowl, add salad greens and half of the vinaigrette, toss to combine.
5. On a plate, spread out pistachios. Cut goat cheese into 8 slices. Press each cheese slice gently into pistachios, coating both sides. In a large skillet, add a very small amount of olive oil. Add cheese patties and cook until pistachios are lightly toasted, about 1 minute per side.
6. Assemble salad on a large platter and drizzle remaining vinaigrette over top. Enjoy.
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