Ingredients
- 11⁄2 c. small green (Puy) lentils, rinsed
- 4 c. water
- 1 3⁄4 tsp. kosher salt, divided
- 2 large garlic cloves, peeled
- 1 bay leaf
- 3 medium beets, trimmed and scrubbed
- 2 T freshly squeezed orange juice
- 1 T balsamic vinegar
- 1 tsp. Dijon mustard
- Freshly ground pepper to taste
- 4 T olive oil
- 2 c. baby arugula
- 1⁄2 c. thinly sliced shallots (1 small)
- 2 oz. goat cheese, crumbled
- 1 red or watermelon radish, very thinly sliced
Instructions
Put the lentils and the water in a medium saucepan and add 1 teaspoon of the salt, the garlic, and the bay leaf. Bring to a boil, then simmer over low heat for 10 to 12 minutes until almost tender. Turn off the heat and let sit for 5 minutes so the lentils continue to cook gently. Drain, rinse, and set aside. Discard the bay leaf and reserve the garlic cloves.
Place the beets in the saucepan, cover with water by 2 inches, and add 1⁄2 teaspoon of the salt. Bring to a boil, reduce heat, and cook at a lively simmer for about 30 minutes, or until a paring knife inserted into a beet meets no resistance. Turn off the heat and let the beets cool in the liquid for at least 10 minutes so they continue to cook gently. Drain and cover with cold water right in the pot. Slip the skins off under the water.
Meanwhile, in a small bowl, mash the reserved garlic cloves with a fork and stir in the orange juice, vinegar, mustard, and remaining 1⁄4 teaspoon salt and pepper. Slowly whisk in the oil.
Cut the beets in half lengthwise (or quarter them if large) and slice them about 1⁄4-inch thick. Mix with the dressing while they’re still warm, then stir in the lentils and adjust seasonings. (At this point, you can refrigerate for up to 2 days or proceed with the recipe. Just bring back to room temperature when ready to serve and adjust seasonings to taste.) To serve, toss with the arugula and the shallots, then gently fold
in the cheese and transfer to a serving bowl. Using a mandoline or a sharp knife, thinly slice the radish and scatter the pieces over the top. Serves 6 to 8.
Text and photography © 2023 by Susan Spungen/excerpted and adapted from Veg Forward (Harper Celebrate)