Roasted Beet and French Lentil Salad with Capers and Walnuts

Ingredients

• 2 medium red beets, peeled and cut into 1/2-inch cubes or wedges*
• 1 Tbs. extra virgin olive oil
• fine sea salt and fresh black pepper, to taste
• 1/2 cup French lentils
• 1 bay leaf (20-25 minutes, add big pinch salt at last 5 minutes)
• 4 cups water
• 2 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 1 tsp. honey
• fine sea salt and fresh black pepper, to taste
• 2 Tbs. capers, drained
• 1/2 cup walnuts, toasted + chopped
• 1/4 cup chopped fresh parsley
• 2-3 big handfuls arugula or baby kale, for serving

Instructions:

1. Preheat oven to 400 degrees and line a sheet pan with parchment paper. 
2. Toss cubed beets with olive oil and a good pinch of salt and pepper. Roast for 30-35 minutes, tossing halfway through, until brown around the edges and the interiors are just tender. 
3. While the beets are roasting, add lentils, water and bay leaf to a medium saucepan. Bring to a boil, then reduce heat to medium. Cook for 20-24 minutes until the lentils are just tender, but not mushy. At the 15 minute mark, add a good pinch of sea salt. Drain well and remove bay leaf. 
4. To assemble the salad, add olive oil, red wine vinegar, honey, a pinch of salt, and several grinds black pepper to the bottom of a large mixing bowl. Whisk until well incorporated. Add the warm lentils and beets, tossing gently to coat. Then mix in the capers, walnuts, and parsley. Taste and adjust seasoning as needed. 
5. Serve salad warm or room temperature on a bed of arugula or baby kale.
6. For lunches, transfer salad to individual containers - topping each serving with a handful of greens.
7. This salad will keep for several days in the fridge and gets better as it sits. 

Recipe and Photo from Erin Parekh