Lentil and Beet Salad

LENTIL & BEET SALAD

Ingredients
8 cups water
1 pound dried French lentils
1 bay leaf
3 sprigs fresh thyme
2 cups diced roasted beets (click for recipe)
1 tbsp Dijon-style mustard
¼ cup red-wine vinegar
1 cup finely chopped shallots
¾ cup extra virgin olive oil
4 tbsp chopped fresh tarragon
Sea salt & freshly ground pepper to taste

Directions
1. Add the water in a large saucepan. Rinse the lentils twice in a colander and add to the saucepan. Add the bay leaf, thyme and 2 tbsp salt. Cover and simmer 15 - 20 minutes. At the 15 minute mark, test for “doneness”. They should be firm with a bite, not mushy. Allow lentils to cool in their liquid for 5 minutes.  Drain and remove the bay leaf and thyme sprigs.
2. In a jar with a tight-fitting lid, combine the mustard, oil, vinegar, shallots, 1 tsp salt and a pinch of pepper. Stir to blend well. Taste this is the base of your dressing, it should be strong but balanced. You should taste the pungent mustard & the acid of the vinegar. If you don’t, add another pinch of salt. Then add the oil, cover and shake the jar to blend and emulsify your dressing. Add the tarragon, stir and taste again checking for balance. Do you taste all the flavors you added?
3. In a large bowl, stir lentils and beets with 1/4c of the dressing. Salad should feel fully covered with dressing but not soupy.   

CHEF NOTES:
• French lentils are a dark green variety that cook quickly and keep a firm texture suited for a salad. You can also use Beluga lentils, which are black.
• Tasting is a key task in cooking. It helps you to learn when ingredients have reached their point of “doneness” and balance. Recipes work best when you taste at every step
• We’ve got the perfect recipe for roasted beets to use in this salad, check it out by clicking here!