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Beet-and-Lentil Salad

2 medium golden beets with nice leafy greens (about 1 pound), stems discarded and greens reserved
1 cup green du Puy lentils, rinsed and drained
6 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 scallions, thinly sliced
Kosher salt
Freshly ground black pepper


Preheat the oven to 450. Wrap the beets in foil and roast for about 1 hour, until tender. When cool enough to handle, slip off the skins and cut the beets into wedges. Tear the beet greens into bite-size pieces; you should have about 2 cups. Meanwhile, in a medium saucepan of boiling water, cook the lentils until tender, about 20 minutes. Drain and cool under running water; drain well. In a large bowl, whisk the olive oil with the mustard, lemon juice and scallions. Add the lentils, beets and beet greens and season with salt and pepper; toss and serve.

Source: www.foodandwine.com