Beet-and-Lentil Salad

1. 1

   Preheat the oven to 450.

2. 2

   Wrap the beets in foil and roast for about 1 hour, until tender.

3. 3

   When cool enough to handle, slip off the skins and cut the beets into wedges.

4. 4

   Tear the beet greens into bite-size pieces; you should have about 2 cups.

5. 5

   Meanwhile, in a medium saucepan of boiling water, cook the lentils until tender, about 20 minutes.

6. 6

   Drain and cool under running water; drain well.

7. 7

   In a large bowl, whisk the olive oil with the mustard, lemon juice and scallions.

8. 8

   Add the lentils, beets and beet greens and season with salt and pepper; toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.