Lentils with Tarragon, Shallots, and Beets

• 3 1/2 pounds beets, trimmed
• 2 tablespoons plus 1/4 cup extra-virgin olive oil
• 3 1/2 teaspoons coarse salt, plus more for seasoning
• 1/4 cup water, plus more for cooking lentils
• 1 pound French green lentils, picked over
• 2 garlic cloves
• 2 dried bay leaves
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons plus 1 teaspoon balsamic vinegar
• 1 tablespoon chopped fresh tarragon
• Freshly ground pepper

1. Preheat the oven to 350F.
2. In a medium bowl, toss the beets with 2 tablespoons oil and 1 1/2 teaspoons salt.
3. Arrange on a rimmed baking sheet; pour 1/4 cup water into the pan.
4. Cover with foil; roast until the beets are easily pierced with the tip of a knife, 45 to 60 minutes.
5. Remove from the oven; let cool.
6. Peel and cut into 1/2-inch cubes.
7. Meanwhile, combine the lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches.
8. Bring to a boil over medium-high heat.
9. Reduce heat to medium-low; simmer, stirring occasionally, until the lentils are tender but not mushy, 10 to 20 minutes.
10. Stir in the remaining 2 teaspoons salt, and cook about 5 minutes more.
11. Drain in a colander; let cool.
12. In a small bowl, combine the shallot, mustard, and vinegar; let stand 15 minutes.
13. Slowly whisk in the remaining 1/4 cup oil in a steady stream.
14. Transfer the lentils to a large serving bowl.
15. Add the vinaigrette and the tarragon; toss well to combine.
16. Toss in the beets.
17. Season with salt and pepper.
18. Serve, or cover and refrigerate up to 4 hours; bring to room temperature before serving.

beets, extravirgin olive oil, coarse salt, water, green lentils, garlic, bay leaves, shallot, mustard, balsamic vinegar, tarragon, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/lentils-with-tarragon-shallots-and-beets-392382 (may not work)