Warm Lentil Salad with Roast Beets

After a three hour delay, I finally arrived home from London this afternoon. As I walked through the door of my apartment I was greeted not only by the contents of my kitchen cupboards displayed in my living room but also a notice that there will be another pest treatment occurring on Wednesday. Since I won't be putting anything back in it's rightful home until the weekend, this week I am going to present you with recipes I wish I was making (and perhaps will make at the weekend).

This is a simplified vegetarian adaptation of Bobby Flay's recipe as found on the Food Network.

1 can sliced beets, drained
1 medium onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 cups vegetable stock
1 1/4 cups dried lentils
Salt and freshly ground pepper
2 tablespoons olive oil
2 tsp minced garlic
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar

4 cups frisee or mixed greens
Vinaigrette, choose your favorite
4 slices goat cheese
French bread, for serving

1. To cook the lentils:
   • Tie onion, carrot, celery, and bay leaf together in cheesecloth.
   • Place vegetable stock in a medium saucepan and bring to a boil.
   • Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes.
   • Drain well and discard the cheesecloth bag of aromatics.
   
   
   
2. Heat the oil in a large saute pan over medium heat. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
   
   
3. To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.