Description
A cozy dish featuring warm lentils, creamy goat cheese, and vibrant roasted beets, perfect for chilly evenings.
Ingredients
Scale
- 3–4 beets, scrubbed and trimmed
- 2 cups cooked lentils (green or brown)
- 2 tablespoons olive oil
- ½ red onion, diced
- 3 garlic cloves, rough-chopped
- 4 cups Swiss chard or rainbow chard, chopped
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (more to taste)
- ¼ cup goat cheese crumbles
- 2–3 tablespoons fresh basil or Italian parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Place the sliced beets on a foil-lined baking sheet, drizzle with 1 tablespoon olive oil, and season with salt. Roast for 25-30 minutes until tender.
- In a small pot, cover ¾ cup dried lentils with water and a pinch of salt, bring to a boil, cover, and simmer for 25-30 minutes until tender. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté the diced onion for 3-4 minutes until translucent, then add garlic and cook for another 2 minutes.
- Add chopped chard to the skillet and wilt for 2-3 minutes. Season with salt and pepper.
- Fold in the cooked lentils and roasted beets, add 1 tablespoon balsamic vinegar, and warm through.
- Adjust the vinegar to taste, sprinkle with goat cheese and fresh herbs, stir, and serve immediately!
Notes
For extra flavor, roast garlic alongside the beets. Leftovers store well and can be enjoyed warm or cold.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 30mg
Keywords: lentils, roasted beets, goat cheese, vegetarian recipe, healthy dinner
