Baby Beet, Green Lentil, Watercress And Hazelnut Salad

• 2 lbs baby beets
• 2 cloves garlic, sliced
• 2 tbsp fresh rosemary leaves
• 2 tbsp extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup French Puy lentils
• 1 large pomegranate
• 4 oz watercress, trimmed
• 1/3 cup roasted hazelnuts, coarsely chopped

1. Preheat the oven to 400u0b0F.
2. Trim the beet tops to 1 inch. Halve the beets, or quarter if large. Place the beets, garlic and rosemary in a large baking pan. Drizzle with oil and vinegar. Roast, uncovered, for 30 mins or until tender. Peel when cool.
3. Cook the lentils in a medium saucepan of boiling water until tender. Drain and rinse under cold water. Drain well.
4. Cut the pomegranate in half. Turn one half upside down over a small bowl. Hit the shell with a wooden spoon-; the seeds should fall out easily. If not, dig them out with a teaspoon. Repeat with remaining half.
5. Place the lentils, beets and cooking juices, watercress, half the pomegranate seeds and half the nuts in a large bowl. Season to taste. Toss gently to combine. Transfer to a serving bowl and sprinkle with remaining pomegranate seeds and nuts to serve.

baby beets, garlic, rosemary, extravirgin olive oil, balsamic vinegar, pomegranate, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/34553 (may not work)