Lentils with Roasted Beets, Butternut Squash and Goat Cheese Salad
Posted Mar 29 2012 12:50pm
This lentils dish, coupled with roasted beets, butternut squash and goat cheese ( or tofu cubes,) makes an excellent nutrient, fiber and protein-rich healthy family meal. This salad is better eaten warm, but I like to take its leftovers to a picnic, because it is very good cold, too.
Lentils with roasted beets, butternut squash and goat cheese
4 small beets, scrubbed and quartered
1 medium butternut squash, peeled and sliced into large chunks
1/4 cup balsamic vinegar
Pinch of salt
2 tbsp maple syrup
1 tbsp. unsulphured molasses
1/3 cup tbsp olive oil
2 sprigs of rosemary
2 sprigs of thyme
1 cup brown lentils
1 carrot, diced
1 onion, diced
1 1/2 cup soft goat’s cheese, crumbled or 1 block firm tofu, cubed
For the vinaigrette
1/2 cup olive oil
2 tbsp. balsamic vinegar
1 garlic clove, finely chopped
Preheat the oven to 400 * F.
Place the beets and the squash into a large casserole dish. In a small bowl, mix vinegar, maple syrup, molasses, salt. Pour the mixture over vegetables, add rosemary and thyme and roast for about 25 minutes or until soft. Take out of the oven and mix after the first 15 minutes of cooking.
Put the lentils in a pan with enough water to cover them. When the water is boiling, add carrot and onion and simmer until soft and then season. If required, add extra water during cooking to keep the lentils covered in liquid.
Mix the lentils with the squash, beets and cheese (or tofu.) Combine the vinaigrette ingredients and pour over the warm salad. Sprinkle with parsley and serve immediately.