2 large red beets, trimmed, peeled and cut into 3/4-inch pieces
2 tsp plus 2 tbsp olive oil, divided
3/4 tsp sea salt
1/4 tsp fresh ground black pepper
2/3 cup beluga (black) lentils, rinsed
3 navel oranges, divided (NOTE: Zest and juice 1 orange and segment 2 oranges.)
1 tsp raw honey
1/2 tsp Dijon mustard
1 to 1 1/2 heads frisée, coarsely torn
6 tbsp shelled unsalted raw pistachios, finely chopped (1½ oz)
4 oz log cold goat cheese
Preheat oven to 425°F and line a large rimmed baking sheet with foil. Mist foil with cooking spray and add beets, 2 tsp oil, 1/4 tsp salt and pepper. Toss to combine. Roast until beets are tender when pierced with a fork, tossing beets around once or twice during cooking, 38 to 42 minutes.
Meanwhile, fill a medium saucepan about halfway with water and bring to a boil. Add lentils, then reduce heat to medium high and simmer, uncovered, until tender but not mushy, about 20 minutes. Drain and transfer to a medium bowl. To bowl, add 1/4 tsp salt and stir to combine.
Prepare vinaigrette: In a small jar with a tight-fitting lid, combine remaining 2 tbsp oil, orange zest and juice from 1 orange (about 2 tbsp juice), honey, mustard and remaining 1/4 tsp salt. Shake vigorously until emulsified (or whisk ingredients in a bowl).
To a large bowl, add frisée and about half of vinaigrette; toss well to combine. Divide frisée, lentils, beets and orange segments (from remaining 2 oranges) evenly among plates.
To a wide bowl, add pistachios. Cut cheese into 8 slices. Press each cheese slice gently into pistachios, coating both sides. Mist a large skillet with cooking spray and heat to just above medium. Add cheese patties and cook until pistachios are lightly toasted, about 1 minute per side, using a thin spatula to flip gently. Place 2 patties on each salad serving. Drizzle remaining vinaigrette over salads.
Serving Size: 1/4 of salad and 2 goat cheese patties
A rainbow of vegetables – butternut squash, Brussels sprouts and radicchio – makes this whole-grain bowl a powerful medley of fiber and antioxidants. We use ground turmeric to add flavor and anti-inflammatory properties to the roasted squash. Turmeric is being studied for its ability to prevent or slow the spread of cancer, so we suggest keeping it handy in your cupboard and using it liberally.