Warm beetroot and lentil salad with goat cheese

Ingredients:

• 2 medium beets, peeled and sliced
• 3 tablespoons olive oil, plus more for drizzling
• 1/4 cup hazelnuts, walnuts, or pecans, finely chopped
• 110 gr. goat cheese
• 1 cup leftover lentils from the dish "Steamed salmon in chard leaves with lentils»
• 150 g smoked pork belly, sliced
• 1 medium shallot, chopped
• 2 tablespoons apple cider vinegar
• A pinch of sugar
• 1 large bunch of frisee lettuce

Preparation:

1. Preheat oven to 200°C. Toss the beets with 3 tablespoons of olive oil in a skillet and season with salt and pepper. Roast until tender, 30 minutes.
2. Season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into quarters and press the nuts into it. Heat the lentils in the microwave or in a saucepan and season with salt and pepper.
3. Brown the pork belly in a skillet over medium-high heat until crisp, 10 minutes, and drain on paper towels. Add the shallots to the skillet and cook for 20 seconds. Remove from heat; stir in the vinegar and sugar.
4. Remove the beets from the oven and warm the nutty goat cheese in a hot pan. Toss the frisée salad with the bacon and divide among bowls. Top with the beets, lentils, and a circle of goat cheese. Drizzle with olive oil.