Warm Lentils with chard, roasted beets, goat cheese and spring herbs. |

Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese


A simple tasty vegetarian meal- Warm lentils with wilted chard, roasted beets and goat cheese– satisfying, filling and delicious!



  • 34 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 baby spinach)
  • salt and pepper to taste
  • 12 tablespoons balsamic vinegar
  • ¼ cup goat cheese crumbles
  • 23 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 saute 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 1-2 tablespoons balsamic vinegar.  Let vinegar cook down for just a couple minutes so it’s not so acidic. Sprinkle with goat cheese and herbs. Taste again, if it tastes bland it most likely needs salt. Serve immediately.


Makes 2 extra hearty portions.

2 cups cooked lentils is about ¾ cup dry.

Keywords: lentil recipes, lentils with beets, beet recipes, chard recipes, lentils with beets and chard,