A simple tasty vegetarian meal – warm lentils with wilted Swiss chard, roasted beets and savory goat cheese – satisfying, filling and delicious. And another good keeper for lunches through the week! You will find Swiss chard, beets, and green garlic at the market this week!
- 3–4 beets ( enough for 2 people)
- 2 cups cooked lentils
- 2 tablespoons olive oil
- ½ a red onion- diced
- 3 garlic cloves- rough chopped
- 4 cups (packed) Swiss chard or rainbow chard- chopped (or sub beet greens, baby spinach)
- salt and pepper to taste
- 1 tablespoon balsamic vinegar, more to taste
- ¼ cup goat cheese crumbles
- 2–3 tablespoons fresh basil, or Italian parsley.
Preheat oven to 425 F. Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.
If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.
In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and sauté 3-4 minutes. Turn heat down to medium, add garlic and cook 2 more minutes, until golden and fragrant.
Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.
Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.
Add beets and splash with 1 tablespoon balsamic vinegar. Let vinegar cook down for just a couple of minutes so it’s not so acidic. Taste, add more vinegar if you like, cooking it down. Sprinkle with goat cheese and herbs. Taste again, if it tastes bland it most likely needs salt. Serve immediately.