Cart:
plated lentils

Beluga Lentils with Roasted Yams and Beets and Shallot-Sage Vinaigrette

Print

The Davis Estates Culinary Team serves up this delightfully paired dish with Rutherford Cabernet Sauvignon.

Ingredients

Serves 6

Beluga Lentils with Roasted Yams and Beets

½ pound sweet potatoes, peeled and cut into ¾-inch pieces
½ pound yellow and Chioggia Beets peeled and cut into ½ inch pieces
2 tablespoons olive oil
Kosher salt and black pepper
1 cup Beluga black lentils, rinsed
½ cup chopped parsley
½ cup crumbled Sheep Milk Feta

Shallot-Sage Vinaigrette

1 tablespoon minced sage leaves
¼ cup canola oil
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1 tablespoon shallot minced
Kosher salt and black pepper

Method

Beluga Lentils with Roasted Yams and Beets

  • Preheat oven to 375°F.
  • On a baking sheet, toss the sweet potatoes with the olive oil and season with salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.
  • On a separate baking sheet, toss the beets with the olive oil and season with salt and pepper. Spread into an even layer and roast, stirring occasionally, until tender, 20 to 30 minutes.
  • Add 6 cups of water to a medium pot and salt the water. Add the lentils and bring the mixture to a boil.
  • Turn the heat down to a simmer and cook until just tender, 15 to 25 minutes.
  • Drain the lentils then return them to the pot. Cover to keep warm.

Shallot-Sage Vinaigrette

  • In a medium saucepan place canola oil and sage set to medium heat, once sage starts to sizzle and bubble cook for 15 seconds remove from heat and pour in olive oil.
  • Add the red wine vinegar, maple syrup, Dijon, and shallot. Season with salt and pepper to taste.

To Finish

Add the cooked vegetables to the pot with the warm lentils. Pour the dressing over the top and stir to combine. Add the parsley, adjust seasoning if needed, and toss to combine. When ready to serve sprinkle feta over lentil salad.

Pairing Suggestion

A comforting bowl of Beluga lentils, roasted root veg, and sage-shallot dressing, pairs beautifully with the layered character of Davis Estates Rutherford Cabernet Sauvignon!

Other recipes from this flight

MAKE RESERVATION
plated lentils

Courtesy of the Davis Estates Culinary Team

Are you interested in keeping up to date with all Davis Estates has going on? Follow us on Social Media!

Facebook

Instagram