Roasted Beet, Mixed Berry & Lentil Salad
View our recipe for Roasted Beet, Mixed Berry & Lentil Salad made with farm-fresh Cal-Organic vegetables.
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Cooking tools:
- Microplane
- Oven
- Aluminum foil
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paring knife
Ingredients
- 6-7 small to medium Cal-Organic Gold Beets
- 1/2 cup extra virgin olive oil
- 1 cup black lentils, rinsed
- 3 cups water
- 1 bay leaf
- 1 large lemon, zest and juice
- 1 clove garlic, grated
- 2 tbsp. Frey Organic Sauvignon Blanc wine
- 2 tbsp. dijon mustard
- Kosher salt
- Black pepper
- 6 ounces Driscoll’s organic blackberries, halved lengthwise
- 6 ounces Driscoll’s organic raspberries
- 1 cup toasted walnuts, roughly chopped
- 1/4 cup chives, minced
- 5 ounces soft goat cheese
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