Beet and Lentil Salad with Simple Mustard Vinaigrette

A delightful combination of earthy beets, flavorful lentils, and tangy mustard vinaigrette, this salad is a perfect balance of textures and tastes.

Ingredients

6	scrubbed and trimmed
1	quartered lengthwise and sliced into ⅓-inch slices
20	torn
4	finely minced
⅓	cup
½	cup
½	teaspoon
3	cups picked over and rinsed
	4-5 cups
	(recipe below)

Instructions

• 1. Preheat the oven to 425°F. Place the whole beets in a 13 x 19 x 2-inch pan, then scatter the onion slices, torn basil leaves, and minced garlic over them. Drizzle with good olive oil, sprinkle with salt, and add a dash of freshly ground black pepper. Cover the pan tightly with foil and cook without uncovering for 1 hour and 15 minutes.
  2. While the beets are cooking, place the French green lentils (or brown lentils as an alternative) in another similarly sized pan with 4 cups of chicken stock. Cover the pan tightly with foil.
  3. After the beets have cooked for 30 minutes (45 if using brown lentils), place the pan of lentils in the oven. Check the lentils after 45 minutes (30 if using brown); they should be tender and the stock absorbed. If not, continue to cook for an additional 10-15 minutes, adding more broth if needed to prevent burning.
  4. In the meantime, prepare the Simple Mustard Vinaigrette. Combine 8 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 3 tablespoons of red wine vinegar, 1/2 teaspoon of salt, and freshly ground black pepper in a jar. Secure the lid and shake vigorously until emulsified.
  5. Once the beets and lentils are cooked, allow them to cool uncovered. If there is excess broth in the lentils, drain it. Peel and cut the beets into 1-inch chunks. Gently mix the lentils, beet juice/onion/basil mixture, and beets in a large bowl. Add about half of the Simple Mustard Vinaigrette and toss gently to coat. Adjust seasoning with salt and pepper, then serve at room temperature.

Jul 18, 2024