Bitter greens, lentils, beets and prosciutto for a winter-inspired dinner

Bitter green, lentil, beet and prosciutto salad

Bitter green, lentil, beet and prosciutto salad

This past Sunday, I hosted my first cooking class and communal table event at my studio. It was inspired by the Danish word hygge.


A concept I have heard often this winter in Seattle…

“The art of building sanctuary and community, of inviting closeness and paying attention to what makes us feel open hearted and alive”

That was the spirit.

I wanted the food to be comforting and inspired by my life on this city. And part of it was this salad of bitter greens, roasted beets, lentils, prosciutto, Oregon blue cheese and an apple-maple syrup vinaigrette.

I wasn’t alone in this. My good friend and stylist Jenn Elliott-Blake created the most beautiful table with lots of texture. Denim, leather, dyed grey linens, cotton stems from Marigold & MintJulia Manchik designed the menus and a banner we hang from the ceiling with various definitions of Hygge. Then, we had Dorothee Brand to photograph it all. I will be sharing some of her photos soon.

Cannot wait for you to see.

More details soon.

Salad of bitter greens, beets, lentils, prosciutto and blue

Serves 8

3 chioggia or golden beets
1 cup French lentils, rinsed
2 cups bitter greens (kale, dandelion greens, endives, escarole, etc)
8 slices prosciutto
4 ounces blue cheese
1 Granny Smith apples, cored and finely diced (1/4-inch dice)
1 shallot, finely minced
2 teaspoons coarse mustard
2 teaspoons maple syrup
2 tablespoons apple cider vinegar
1/2 cup arbequina olive oil
Black salt
Black pepper

1. Preheat oven to 400F. Wrap the beets in aluminum foil (individually) and bake for 40 minutes or until you can easily insert the tip of a knife all the way through. Let them cool in the foil for a few minutes. Then peel and set aside.

2. Place the lentils in a pot and cover them cold water (3 inches over the top of the lentils). Cover the pot and heat over medium high heat. Bring the water to a boil and reduce heat to medium low and simmer for 15 to 20 minutes until lentils are tender but not mushy. We want them al dente. Drain them and rinse in cold water.

3. Make the vinaigrette. In a medium bowl, whisk together the finely diced apple, shallot, mustard, maple syrup, apple cider vinegar, olive oil, salt and pepper.

4. Assemble the salad. Arrange the bitter greens, topped with sliced beets, lentils, prosciutto, cheese and drizzle with enough vinaigrette to coat all the ingredients. You might not need all of it. Personally, I prefer less vinaigrette.

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24 Responses to “Bitter greens, lentils, beets and prosciutto for a winter-inspired dinner”

  1. What a beautiful event to hold and share. I wish I lived closer so I could join one of your classes, very inspiring, I love your work. However, New Zealand is a long way to come and the sun is shining bright in these parts so instead I practice my own ‘hygge’ while spending time with my girlfriends and our children at the local farmers market. That is our community. Thanks for another stunning recipe x

  2. It’s fantastic that you are getting thoughts from this post as well as
    from our argument made at this time.

  3. Rosa says:

    Beautiful and really toothsome! A wonderful salad.



  4. Beautiful Aran! Can’t wait to see more from your dinner xx

  5. That plate looks delish and I know very well what you mean by “hygge” as I happen to be half-danish :-) What a wonderful theme for a winter cooking class!

  6. Hola Aran,

    espero con ansias más fotos and details… y te agradezco de todo corazón por brindar un ratito de paz en cada una de tus entradas. Gracias!

    Un abrazo con mucho cariño!


  7. Vicky says:

    Ohhhh! it´s wonderful this salad ! I´ll do it ! thanks, I love your recipes and pics :)

  8. Kacie says:

    That saying/concept is so perfect. I’ve been trying to listen to myself and have been really simplifying… which is not easy to do with a toddler and baby, so it takes more time, but has been so worth the continued effort. We are lucky to have such a strong community here in Hood River so that part comes a little easier. Thank you for sharing this.


  9. Beautiful salad! Can’t wait to see photos from the event :)

  10. Kimberley says:

    Love this. The salad and the sentiment both. Hygge is exactly what I want to think about this winter.

  11. Love love love the beautiful colors of this dish!

  12. Hygge – I’ve always loved the sound of this word. And congrats for hosting your first cooking class in your gorgeous work space, Aran!

    Hope you have a great week,

  13. […] cooking class in Seattle. More photos to come soon, but in the meantime here’s a delicious bitter greens, lentil, beets, & prosciutto salad from the party. Can’t wait to see more collaborations from these […]

  14. Poame says:

    It looks sooo delicious!

  15. Ohhhhh Aran
    if you could look into my heart and know what I am feeling as a woman, mother, friend, artist, these days you would understand fully why this…

    “The art of building sanctuary and community, of inviting closeness and paying attention to what makes us feel open hearted and alive”

    Is all I am longing for. Partly why I was so strongly drawn to your beautiful Basque Country. I so wish I could be near to take part. I can’t wait to see your beautiful images. Happy for you!

    • Aran says:

      Oh Sally… thank you very much for your kind words. You must return to the Basque Country then. I am so happy that you felt so inspired by it as it’s so dear to me. Have a wonderful day. x

  16. […] adapted (very, very slightly) from Aran Goyoaga’s of Cannelle et Vanille recipe for Salad of Bitter Greens, Lentils, Beets, Prosciutto and Blue. If you haven’t ever visited her website, I would really recommend it. Beauty and a certain […]

  17. Margot Campbell says:

    Wonderful photo’s that have inspired me to make your Louvana Salad

  18. […] Salad of Bitter Greens, Beets, Lentils, Prosciutto and Blue Cheese, at Cannelle + Vanille – Gluten-free can be sexy, too, and here’s the proof. […]

  19. […] personale rivisitazione del condimento non vi dovesse attirare…beh…vi lascio anche la Vinaigrette proposta da Aran per la Panzanella Autunnale […]

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