Warm Lentil Salad with Roasted Beets

Tender lentils and sweet roasted beets are tossed warm with a tangy Dijon vinaigrette, peppery arugula, creamy goat cheese, and crunchy walnuts.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Oven

Ingredients

• 1 cup dry green or brown lentils
• 1.5 pounds beets
• 5 ounces arugula
• 4 ounces goat cheese
• 0.5 cup walnuts
• 2 tablespoons dijon mustard
• 3 tablespoons red wine vinegar
• 5 tablespoons olive oil
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Scrub the beets, trim the tops, and wrap them individually in foil. Place on a baking sheet and roast until a knife slides easily into the centers, 35 to 45 minutes. (about 45 min) — 425°F
2. Meanwhile, rinse the lentils and place them in a saucepan with 3 cups water and 1/2 teaspoon of the salt. Bring to a boil, reduce to a simmer, and cook uncovered until tender but not mushy, 20 to 25 minutes. Drain well. (about 25 min) — Simmer
3. While the lentils cook, whisk the mustard, vinegar, olive oil, remaining 3/4 teaspoon salt, and black pepper in a large bowl. (about 5 min)
4. Let the roasted beets cool until easy to handle. Peel away the skins, cut the beets into 1-inch wedges, and add them to the vinaigrette. (about 5 min)
5. Add the hot drained lentils to the bowl and toss gently. Let stand for 5 minutes so the lentils absorb the dressing. (about 5 min)
6. Fold in the arugula, then divide the salad among four plates. Top with crumbled goat cheese and walnuts, and serve warm. (about 3 min)