Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Pair it with chicken, beef, lamb, or fish, or serve it as a vegetarian main; it's hearty enough to stand on its own. —Farideh Sadeghin, test kitchen director
Ingredients
- 3 tbsp. champagne vinegar
- 3 tbsp. olive oil
- 2 1⁄2 tbsp. prepared horseradish
- 2 tbsp. Dijon mustard
- Zest of 1 orange, plus 2 tbsp. juice
- 11 oz. French lentils, rinsed
- 1⁄2 cup torn mint leaves, plus 1/4 cup finely chopped
- 1⁄3 cup pomegranate seeds
- 8 roasted baby red and golden beets, halved and sliced 1/4" thick
- 1 small red onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
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Instructions
Step 1
Mix vinegar, oil, horseradish, Dijon, and orange juice together in a bowl. Bring lentils and 8 cups water to a boil in a 6-qt. saucepan; cook, uncovered, about 20 minutes, or until tender, and strain. Add to bowl with vinaigrette; toss with mint, pomegranate seeds, beets, onion, salt, and pepper. Transfer to a serving platter and garnish with orange zest.
- Mix vinegar, oil, horseradish, Dijon, and orange juice together in a bowl. Bring lentils and 8 cups water to a boil in a 6-qt. saucepan; cook, uncovered, about 20 minutes, or until tender, and strain. Add to bowl with vinaigrette; toss with mint, pomegranate seeds, beets, onion, salt, and pepper. Transfer to a serving platter and garnish with orange zest.
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