Beet-and-Lentil Salad

• 2 medium golden beets with nice leafy greens (about 1 pound), stems discarded and greens reserved
• 1 cup green du Puy lentils, rinsed and drained
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 scallions, thinly sliced
• Kosher salt
• Freshly ground black pepper

1. Preheat the oven to 450.
2. Wrap the beets in foil and roast for about 1 hour, until tender.
3. When cool enough to handle, slip off the skins and cut the beets into wedges.
4. Tear the beet greens into bite-size pieces; you should have about 2 cups.
5. Meanwhile, in a medium saucepan of boiling water, cook the lentils until tender, about 20 minutes.
6. Drain and cool under running water; drain well.
7. In a large bowl, whisk the olive oil with the mustard, lemon juice and scallions.
8. Add the lentils, beets and beet greens and season with salt and pepper; toss and serve.

golden beets, green du puy lentils, extravirgin olive oil, mustard, lemon juice, scallions, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/beet-and-lentil-salad (may not work)