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Lentil Salad and Roasted Beets

August 14, 2011

For my 21st birthday this year, Drew gave me The Country Cooking of France by Anne Willan. It’s a great cookbook with the most beautiful pictures and really interesting recipes. Each chapter is devoted to a different type of dish, including soups, pork and charcuterie, and yes, even frogs & snails, and there are recipes from every region of France, complete with cultural and culinary information about each. My family lived in Pau, France for six months in 2002 and then again in Poitiers, France for a month in 2003, so it’s a country which is very near and dear to my heart. My sister and I were totally immersed in a French public school and those six months hold some of my happiest memories.

In honor of Drew’s birthday, which was last week, we decided to invite another couple with whom we are good friends to a dinner composed of dishes from said cookbook. We made baked tomatoes stuffed with goat cheese and herbs, a gratin of swiss chard (we actually substituted beet leaves since there wasn’t any swiss chard at the grocery store) with cream, Mediterranean marinated mushrooms, roasted brussel sprouts, and warm lentil salad. I wish we had taken pictures but Drew and I got so caught up in cooking that we didn’t have time. Next time, I think we’ll do a lot more prep work in advance!

The warm lentil salad, known as Salade Tiede de Lentilles, was one of my favorite dishes of the evening. I’m not going to publish the recipe on my blog since I didn’t make any significant changes, but you can find a similar recipe here.


Since I had leftover beets after using only the leaves for the gratin last night, I decided to roast them this afternoon. When I studied abroad in Spain last summer, my host mom would usually serve canned beets with every lunch, and I knew that I liked those okay…

Roasted beets are even better, y’all (but of course they are – they’re super fresh and warm!).

Roasted Beets
(with some guidance from Mark Bittman)

1. Preheat oven to 400 degrees F. Chop stems, leaves, and weird alien tails off beets.


2. Admire beautiful color!

3. Wrap each beet in foil and bake in oven for around 45 minutes. You’ll know they’re done when they feel tender when pierced with a knife.


4. Let them cool and then enjoy! They’re really nice plain or you can even add a little butter.


Some of my lunch today: leftover lentil salad, roasted beets, and broccoli & mushrooms sauteed with salt, pepper, and a little nutritional yeast.

Enjoy the rest of this beautiful weekend!

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One Comment leave one →
  1. August 15, 2011 1:31 am

    I LOVE roasted beets! They’re quick and delicious!!

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