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ROASTED BEETS:

3 medium beets (red or gold), scrubbed, leaves trimmed

Olive oil

1 medium Spanish onion, peeled and quartered

1 carrot, quartered

1 stalk celery, quartered

1 fresh or dried bay leaf

4 sprigs fresh thyme

4 c chicken or vegetable stock

1¼ c dried French green lentils

Salt and freshly ground pepper

2 Tbsp olive oil

¼ lb slab bacon, diced (optional)

2 cloves garlic, finely chopped

1 small carrot, peeled and finely diced

2 tsp finely chopped fresh thyme leaves

1 Tbsp sherry vinegar

4 c frisee or mixed greens

4 slices goat cheese

French bread, for serving

¼ c sherry vinegar

2 tsp Dijon mustard

1 tsp chopped fresh thyme

¼ tsp salt

¼ tsp freshly ground pepper

½ c olive oil

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1. ROASTED BEETS : Preheat oven to 375°. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into ¼"-thick slices.

2. LENTILS: Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.

3. Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon, if using, to the pan and stir to combine. Stir in the chopped thyme and 1 Tbsp of sherry vinegar. Season with salt and pepper, to taste. Keep warm.

4. SHERRY VINAIGRETTE: Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

5. ASSEMBLY: To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Tags: bacon, beet, bobby-flay, dinner, foodnetwork, goat-cheese, healthyish, lentil, salad, side, veg, vegetarian