Dijon Lentil Beet Salad

This recipe for Dijon Lentil Beet Salad might be one of my all-time favorites. Firm French lentils and delicate roasted beets create a toothsome-tender texture when combined.

 3 medium sized beets
 1 ½ cups dried French lentils
 1 small shallot, minced
 ¼ cup olive oil
 ¼ cup balsamic or apple cider vinegar
 2 tbsp Dijon mustard
 2 tbsp real maple syrup
 ½ tsp salt

1

Preheat oven to 400ºF. Place washed, unpeeled beets on a large sheet of foil. Gather foil up to make a pouch and seal edges. Place pouch on a baking tray and roast for about 45 minutes, or until beets can be easily pierced with a sharp knife.

Meanwhile, bring lentils to a boil in a pot of salted water. Reduce heat to a simmer and cook for about 15 minutes, until lentils are firm but tender. Drain and set aside.

In a large bowl, whisk together minced shallot, oil, vinegar, mustard, syrup, and salt. Add warm lentils and toss to coat.

Remove beets from oven when done. Carefully, open foil pouch and let steam escape. When cool enough to touch, peel beets with fingers or with a vegetable peeler. Cut beets into 1/4-inch cubes. Add to the bowl with lentils and gently mix together. Serve warm or chilled.