recipe courtesy Bobby Flay
4 cups mixed greens
4 slices goat cheese
3 medium Beets, red or gold
French bread, for serving
1 medium Spanish onion, quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dry bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried French green lentils
Salt and freshly ground pepper
2 TBSP olive oil
1/4 pound slab bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 tsp finely chopped fresh thyme leaves
1 TBSP sherry vinegar
1/4 cup sherry vinegar
2 tsp Dijon mustard
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup olive oil
Begin by roasting the beets. Preheat oven to 375 degrees F.
3 medium beets scrubbed, leaves trimmed. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
To assemble, place the salad mix in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the greens with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.