Beluga Lentils with Roasted Yams and Beets and Shallot-Sage Vinaigrette
With an earthy and slightly nutty taste, this dish is a perfect way to show off how lentils are tiny powerhouses. this makes a perfect pairing with a nice glass of 2018 Rutherford Cabernet.
Ingredients
6 servings
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
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:
Preheat oven to 375°.
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 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 the lentils to a medium pot and cover with about 6 cups water. Salt the water 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.
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. Then add the red wine vinegar, maple syrup, Dijon, and shallot. Season with salt and pepper to taste.
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.
Question for Chef:
What is a Beluga Lentil?
Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar. They are grown in the cool, dry climates of Canada and America’s northern plains and are less common than red, yellow and green lentils.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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