Rick Stein’s lentil, beetroot & goats’ cheese salad

Dive into the delightful blend of flavors with Rick Stein’s Lentil, Beetroot & Goats’ Cheese Salad, a recipe that perfectly encapsulates the essence of French cuisine with a healthy twist. This dish, featured in Rick Stein’s Secret France, showcases the simplicity and elegance of using fresh, quality ingredients to create a meal that is as nutritious as it is delicious.

Lentil, Beetroot & Goats’ Cheese Salad: A Brief Overview

This salad combines the earthy tones of beetroot, the slight nuttiness of lentils, and the creamy texture of goats' cheese to deliver a dish that is rich in flavors and textures. It's a versatile recipe that can serve as a hearty main course for two or a refreshing starter for four, embodying the rustic charm and sophistication of French dining.

Cultural or Historical Context

Rick Stein’s journey through France, as documented in his book and BBC series "Secret France," inspired this recipe. It reflects the French culinary tradition of utilizing legumes and vegetables, not just as sides but as stars of the dish, offering a modern take on the salade composée.

Ingredients List

Small beetroots (175g), unpeeled
Olive oil (2 tbsp)
Shallot, finely chopped (1)
Garlic clove, finely chopped (1)
Puy lentils, rinsed (100g)
Fresh thyme sprig (1)
Flatleaf parsley, chopped (small handful)
Ripe pear (1)
Goats’ cheese log (100g)
Rocket leaves (2 small handfuls)
Walnut halves, roughly chopped (4)
For the dressing: Olive oil (2 tbsp), walnut oil (1 tbsp), and sherry vinegar (1 tbsp)

Preparation Instructions

Roast the Beetroots: Start by roasting the beetroots in a preheated oven until tender.
Cook the Lentils: Sweat shallot and garlic, then simmer the lentils with water, thyme, and seasoning until tender.
Prepare the Dressing: Whisk together olive oil, walnut oil, and vinegar.
Assemble the Salad: Layer lentils, rocket leaves, beetroot wedges, and pear slices in a dish. Top with grilled goats’ cheese and drizzle with dressing.
Garnish: Finish with a sprinkle of chopped walnuts.

Storage and Reheating

For the best experience, enjoy this salad fresh. However, if you have leftovers, store them in an airtight container in the fridge. It's best eaten cold or at room temperature, as reheating may alter the texture of the cheese and greens.

Nutritional Information

This salad is a good source of dietary fiber, protein from the lentils, healthy fats from the nuts and oils, and vitamins and minerals from the beetroot and other fresh produce.

FAQ about the Lentil, Beetroot & Goats’ Cheese Salad

Can I use canned lentils? Yes, for a quicker preparation, canned lentils can be used. Just ensure they are rinsed and drained well.
Is there a substitute for goats' cheese? Feta cheese can be a good alternative if you prefer a different texture or taste.
Can I make this vegan? Absolutely, by omitting the cheese or replacing it with a vegan alternative.

This dish, originating from Rick Stein's exploration of French cuisine, embodies the blend of simplicity, elegance, and nutrition. It's a testament to how quality ingredients, when brought together thoughtfully, can create a meal that's both satisfying and healthy.

For more details on this recipe, visit Rick Stein’s official website or Foodies Magazine.