This is one of my favorite winter meals. It is very grounding and filling with all the root vegetables and lentils. Plus it uses beets which I love because they are like getting two vegetables for the price of one. You can use both the roots and leaves in this recipe!
I apologize for the delay in getting this picture up. I know promised some of you that it would be there yesterday. I had some internet issues that were beyond my control, but now we are good to go.
Winter French Lentil  and Root Vegetable Salad
1 large red onion, sliced
1.5-2 lb root vegetables, diced (turnip, beet, parsnip, celeriac, carrot, etc…)
1-2 Tablespoons olive oil
Salt and Pepper
¾ cup French lentils, rinsed
1 bay leaf
1 small shallot, minced
1 tsp Dijon mustard
¼ cup fresh parsley, minced
3 Tablespoons balsamic vinegar
3 Tablespoons olive oil
1 Tablespoon olive oil
2 cloves garlic
beet greens, removed from stems and coarsely chopped
Preheat your oven to 425. Toss the onions and root vegetables with the olive oil, salt and pepper in a large roasting pan. Roast for about 35 minutes, or until the vegetables are lightly brown. Give the pan a good shake once or twice while roasting so they brown evenly. Remove from the roasting pan and place in a large bowl.
Place the lentils and the bay leaf in a medium saucepan. Make sure the lentils are covered by at least 2 inches of water. Bring to a boil, then reduce heat and let the lentils simmer for 15-20 minutes. If the water level in the pot gets to low, just add more water so the lentils are covered. Once lentils have reached the right consistency, drain them and place in the bowl with the roasted vegetables.
If the salad is to be enjoyed immediately, dress the lentils and vegetables while they are hot. If you are making this to enjoy later, let the lentils and vegetables cool to room temperature and then dress them.
To make the dressing, combine the shallot, mustard, parsley and balsamic vinegar in a bowl and whisk together. Once combined, slowly whisk in the olive oil. Pour the dressing over the lentils and vegetables and toss to combine.
Heat the olive oil in a large saute pan. Add the garlic and saute 30 seconds. Add the beet greens and saute until it wilts and the garlic is evenly distributed among the leaves. Add the beet greens to the rest of the salad and toss together.
