Green Frisée Warm Lentil & Roasted Beet Salad
Warm Puy lentils and deep-roasted beetroot over Aeroveg Green Frisée with crumbled goat’s cheese, candied walnuts, and a sherry vinaigrette. A salad with substance.
This is a salad with the confidence of a main course. Earthy Puy lentils, deep-roasted beetroot, and Aeroveg Green Frisée — its pale, curly leaves providing bitterness that anchors every element. Soft goat’s cheese and candied walnuts add richness and crunch. It’s French in spirit, seasonal at heart, and the kind of thing you make once and crave every week after.
Method
- Roast the beetroot. Preheat oven to 200°C. Wrap beetroots individually in foil with a drizzle of olive oil and pinch of salt. Roast for 45–60 minutes until tender. Cool slightly, peel (skins slip off easily), and cut into wedges.
- Cook the lentils. Cover lentils with cold water by 5cm. Add thyme and bring to a simmer. Cook 20–25 minutes until just tender but holding shape. Drain and season while warm.
- Candy the walnuts. Toss walnuts with sugar in a dry pan over medium heat. Stir constantly until sugar melts and coats the nuts, about 2–3 minutes. Tip onto baking paper. Cool completely then break apart.
- Make the vinaigrette. Whisk sherry vinegar, Dijon, honey, and olive oil. Season well.
- Warm the lentils. Toss warm lentils with half the vinaigrette and the minced shallot. Let sit 5 minutes.
- Build the salad. Arrange Green Frisée on a wide platter. Spoon warm lentils over the top. Add roasted beet wedges. Crumble goat’s cheese across and scatter candied walnuts.
- Dress and serve. Drizzle remaining vinaigrette over everything. Season with cracked black pepper and serve while lentils are still warm.
Aeroveg tip: Serve the lentils warm, not hot — you want them to gently wilt the frisée where they touch, creating two textures: slightly softened at the base, crisp and curly at the top.