But it serves the same purpose and I’m kind of obsessed with these lunches. The biggest portion is reserved for vegetables – usually grape tomatoes, carrots and cucumbers or green beans; the small portion is for seaweed salad (I know, such a random Costco purchase); and the medium is for a lentil salad. And then I’ll add a chicken sausage or hard-boiled eggs on the side. Sometimes I keep it simple and toss the lentils with green onions, an easy dressing and some quinoa. And sometimes things get a little fancier.
Like beets, goat cheese and shallots fancier. I can’t take the credit for the idea, it came from a cafe near my office (clementine) but it is a delicious mix of slightly sweet + savory. In this particular lentil salad, beets are diced as finely as possible and tossed with lentils, shallots, goat cheese and a mustardy vinaigrette.
Side note: lentils are my favorite bean of all time. Please say you love them as much as I do!
This salad makes the perfect side dish (and could totally work as a main salad too) for lunches or dinners and if you buy pre-cooked lentils and beets, it comes together quickly! Because I tend to make rather involved packed lunches, I usually take any shortcuts I can get. I hope you enjoy this salad as much as we have!
Lentil, Beet & Goat Cheese Salad
Prep Time: 15 minutes
Keywords: salad side gluten-free high fiber high protein kosher vegetarian beans cheese fall
Ingredients (4-6 servings)
- 1 medium shallot, thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 Tbsp dijon mustard
- salt & pepper
- 16 oz (about 3 cups) cooked lentils
- 8 oz (about 1 1/2 cups) beets, diced as small as possible
- 4 oz goat cheese
- optional: sliced green onion for garnish
Soak sliced shallots in cold water for at least 10 minutes. (To make them a little less potent.)
Whisk together apple cider vinegar, olive oil, mustard and salt & pepper. Toss with salad.
Toss together with remaining ingredients.
Top with crumbled goat cheese and garnish with green onion.