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You are here: Home / Salads / Beet Salad with Dried Cranberries, Mint & Goat Cheese Recipe

Beet Salad with Dried Cranberries, Mint & Goat Cheese Recipe

June 9, 2019

I’ve prepared salads similar to this one in the past, so I had to put a bit of a spin on things to keep it interesting. Beet salads are always good in my book, but adding dried cranberries, mint and goat cheese to them just makes everything better. I think these additional ingredients also add some elegance to a classic summer salad. I rarely eat mint, so that was fun. Goat cheese is always good, no matter what, so that was easy. Overall, I think this was an outstanding dish that I’d definitely make again.

Beet Salad with Dried Cranberries, Mint & Goat Cheese Recipe

The Recipe

This recipe includes a few very good and very filling ingredients. First of all, the beets are the star of the show. After that, there’s lentil, which always hits the spot. Add to these things some mint, goat cheese, dried cranberries, apple slices, red bell pepper, scallions, red lettuce, toasted sunflower seeds and a delicious vinaigrette and you’ve got yourself a winner. Like I said, I’d make this recipe again. I loved the combination of all the flavors.

Ingredients

Serves: 4-6

For the Salad

4 Large Red or Yellow Beets
1 1/2 Cups Dried Lentils
2 Apples, Cored and Sliced
1 Red Bell Pepper, Diced
2 Scallions, Sliced Thinly
12 Fresh Mint Leaves, Chopped
12 Fresh Basil Leaves, Chopped
4 Cups Torn Red Lettuce
1/4 Cup Sunflower Seeds, Toasted
4 Ounces Goat Cheese, Crumbled

For the Vinaigrette

3 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Pure Maple Syrup
2 Tablespoons White Balsamic Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Le Coup de Grace for this recipe. This website is one of the best resources for recipes that I’ve found yet. I’ll certainly be returning to it.

See also  Parmesan, Radicchio & Chickpea Orzo Salad Recipe

Lentil Salad with Red Peppers


Cook the Beets & Lentil

Trim each beet and then cut them into eighths. Add about 12 cups of water to a large pot and bring that water to a boil. Add the beets and then reduce the heat to medium-low and let them cook for about 25 minutes or until they are just tender. When finished, remove the beets from the water and let them cool.

To cook the lentils, add three cups of water to a medium-sized saucepan. Then, bring that water to a boil over high heat and add the lentils to it. Reduce the heat to low and cover the pot. Let the lentils cook for approximately 30 minutes or until just tender. When finished, drain the water from the pot and allow the lentils to cool for about 20 minutes. You can even run the lentils under cold water to get them to cool faster.

Prepare the Vinaigrette

To a medium sized bowl, add the olive oil, maple syrup, vinegar, salt and pepper. Whisk everything together well.

Combine Ingredients

Add the beets, lentils, apples, red pepper, scallions, mint, basil, lettuce and half the sunflower seeds to a large bowl. Then, add in the vinaigrette and toss well until everything is coated.

Tossed Beet & Lentil Salad in Large Bowl

Plate & Serve

Divide the salad between plates or bowls and then top with the goat cheese and the remaining sunflower seeds. Serve and enjoy!

The Final Beet Salad

This salad involves very little cooking and some prep work. As far as assembly goes, you can’t get much easier. The taste is excellent and I think you’ll really enjoy it. If you try this recipe out, please let me know your thoughts in the comment area down below. Thanks for reading!

See also  Bulgur Salad with Wilted Kale, Apple & Browned Butter Vinaigrette Recipe

Beet Salad with Goat Cheese & Scallions

Beets with Dried Cranberries & Lentils

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  3. Kale Salad with Roasted Sweet Potatoes, Cranberries & Feta Cheese Recipe
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  5. Green Bean, Orange & Fennel Salad with Pecans & Goat Cheese Recipe

Filed Under: Salads

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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