Lentil and Beet Salad with Lavender-Mustard Vinaigrette

Name: Lentil and Beet Salad with Lavender-Mustard Vinaigrette
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 lb. medium beets, scrubbed clean; 1 ⁄ 2 cup olive oil; Kosher salt and freshly ground black pepper, to taste; 2 cups French le Puy lentils or green lentils; 5 bay leaves; 1 tsp. mustard seeds; 2 cups fresh orange juice; 1 tsp. dried lavender; 2 tbsp. honey; 1 small red onion, thinly sliced

Serves
serves 6-8

JAMES OSELAND

A honey-sweetened dressing of orange juice infused with lavender lends floral notes to this lentil salad from author Kerri Conan. This recipe first appeared in our August/September 2013 Heartland issue with the story Salad Social.

Ingredients

1 lb. medium beets, scrubbed clean
¹⁄₂ cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 cups French le Puy lentils or green lentils
5 bay leaves
1 tsp. mustard seeds
2 cups fresh orange juice
1 tsp. dried lavender
2 tbsp. honey
1 small red onion, thinly sliced

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Instructions

Step 1

Heat oven to 400°. Rub beets with 3 tbsp. olive oil, salt, and pepper in an 8"-square baking dish and cover with foil; cook until tender, 1–1 1⁄2 hours. Let cool, then peel beets and finely chop; set aside.

Step 2

Bring lentils, bay leaves, and 4 cups of water to a boil in a 4-qt. saucepan. Reduce heat to medium-low; cook, covered, until tender but not mushy, about 30 minutes. Drain, discarding liquid and bay leaves.

Step 3

Toast mustard seeds in a 10" skillet over medium-high heat until they begin to pop, 1–2 minutes. Add juice; boil. Reduce heat to medium-low and add lavender; cook until juice is reduced to about 1⁄2 cup, 30–35 minutes. Strain into a large bowl, discarding lavender and seeds. Whisk in honey and remaining oil. Add beets, lentils, red onion, salt, and pepper; toss to combine.

Heat oven to 400°. Rub beets with 3 tbsp. olive oil, salt, and pepper in an 8"-square baking dish and cover with foil; cook until tender, 1–1 1⁄2 hours. Let cool, then peel beets and finely chop; set aside.
Bring lentils, bay leaves, and 4 cups of water to a boil in a 4-qt. saucepan. Reduce heat to medium-low; cook, covered, until tender but not mushy, about 30 minutes. Drain, discarding liquid and bay leaves.
Toast mustard seeds in a 10" skillet over medium-high heat until they begin to pop, 1–2 minutes. Add juice; boil. Reduce heat to medium-low and add lavender; cook until juice is reduced to about 1⁄2 cup, 30–35 minutes. Strain into a large bowl, discarding lavender and seeds. Whisk in honey and remaining oil. Add beets, lentils, red onion, salt, and pepper; toss to combine.