Warm Beet and Lentil Salad with Goat Cheese

• 2 medium beets, peeled and cut into 1-inch-thick wedges
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1/4 cup hazelnuts, walnuts or pecans, finely chopped
• 1 4 -ounce log goat cheese
• 1 cup leftover lentils from Salmon with Lentils
• 1/4 pound slab or thick-cut bacon, sliced
• 1 medium shallot, minced
• 2 tablespoons apple cider vinegar
• Pinch of sugar
• 1 large bunch frisee, torn, or 6 cups baby greens

1. Preheat the oven to 400.
2. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper.
3. Roast until tender, 30 minutes.
4. Meanwhile, season the nuts with salt and pepper in a shallow bowl.
5. Cut the goat cheese into 4 even rounds.
6. Press the cut sides in the nuts and set aside.
7. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
8. Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon.
9. Add the shallot to the pan drippings and cook for 20 seconds.
10. Remove from the heat; whisk in the vinegar and sugar.
11. Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan.
12. Toss the frisee with the bacon and dressing and divide among bowls.
13. Top the salads with beets, lentils and a round of goat cheese.
14. Drizzle with more olive oil.
15. Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
16. Photograph by Antonis Achilleos

beets, extravirgin olive oil, kosher salt, hazelnuts, goat cheese, leftover lentils from salmon, bacon, shallot, apple cider vinegar, sugar, baby greens

Taken from www.foodnetwork.com/recipes/food-network-kitchens/warm-beet-and-lentil-salad-with-goat-cheese-recipe.html (may not work)