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1
Preheat the oven to 400.
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2
Wrap each beet in foil and bake them directly on an oven rack for 1 1/2 hours, or until tender.
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3
Let cool, then peel and cut into 1/2-inch wedges.
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4
Meanwhile, in a large baking dish, toss the carrots with the sugar and 2 tablespoons of the olive oil.
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5
Season with salt and pepper.
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6
Roast the carrots for about 45 minutes, tossing occasionally, until they are tender and browned in spots.
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7
Meanwhile, in a large saucepan, combine the lentils with the water, onion, coriander, bay leaf and 2 whole garlic cloves and bring to a boil.
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8
Reduce the heat to moderate and cook until the lentils are barely tender, about 20 minutes.
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9
Add 2 teaspoons of salt and cook until the lentils are tender, about 5 minutes longer.
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10
Drain; discard the onion, garlic cloves and bay leaf.
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11
Transfer the lentils to a large bowl.
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12
Stir in the minced garlic, preserved lemon peel, lemon zest, lemon juice, mint, shallot and the remaining 1/2 cup of olive oil.
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13
Season with salt and pepper.
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14
In another large bowl, toss the beets and carrots with the balsamic vinegar and arrange on the lentils.
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15
Sprinkle the cilantro and scallions on top and serve warm or at room temperature.
