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