What's For Dinner?: Fall Yellow Beet and Goat Cheese Salad


You wouldn’t know it with the weather we’ve had this week, but fall calls for a more substantial salad than your average summer concoction of leaves and tomatoes.

So, here is the perfect fall salad—Yellow Beet and Goat Cheese Salad—comforting and earthy with the lentils, with sweet, slow-cooked caramelized red onions adding depth of flavor, and the yellow beets adding a ray of sunshine.

This salad does require a bit or preparation but it lasts well, so double the quantity and  you’ll end up getting a few lunches out of it.

I have used yellow beets for this salad rather than the purple ones. The flavor is about the same but using the yellow ones means you don’t stain your hands or end up with a pink tinged salad.

Yellow Beet and Goat Cheese Salad


For the salad

  • 1 cup lentils
  • 1 bay leaf
  • 1 red onion, finely sliced
  • 3-4 medium sized yellow beets
  • 1/2 a cup of crumbled goat cheese
  • A generous glug of olive oil

Salad Dressing

  • 1 tablespoon of cider vinegar
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon of Dijon mustard
  • 1 clove of garlic, crushed
  • A teaspoon of honey
  • Salt and pepper

Preheat the oven to 350 °F, then wrap the beets in aluminum foil with a splash of water and a dash of olive oil. Cook for about 45 minutes until the beets are slightly soft.

While the beets are in the oven, rinse the lentils and pick them over to make sure there are no small stones or grit in there. Then add to a sauce pan with a bay leaf and cover with cold water, bring to the boil then simmer for about 20 minutes until they are tender but not mushy. Drain as soon as they are done, fish out the bay leaf and discard it, and set aside in a bowl.

While the beets and lentils are cooking, heat a glug of olive oil in a frying pan and fry the red onion over a low heat for about 20 minutes until soft and caramelized.

Then make the dressing by putting the mustard and garlic in a bowl. Whisk in the vinegar, then slowly add the olive oil. Add the honey and mix. Taste and season accordingly.  Pour the dressing over the warm lentils and stir in adding the onions.

Let the beets cool and when they are not too hot to handle peel them and slice.

Arrange the lentils with the beets on a plate and sprinkle with the goat cheese. Serve as a side dish or just eat on its own! 


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