Roasted Beet and Lentil Salad

Today, Jules shares a yummy way to treat beets:

Beets currently are en vogue due to their vibrant color and nutritional content, but if you have bad childhood memories of beets, or have never tried them, I suggest you give them a second (or first!) chance. Opt for classic red beets, or try gold beets, which have a beautiful and bright yellow hue, but are milder in flavor than -- and don't bleed like -- their red counterpart. Beets are packed with potassium, folic acid, and vitamin A and are more versatile than you might suspect, whether used in beet salad, beet risotto, or even the occasional brownie. Here's one of my favorite way to treat beets:

Roasted Beet and Lentil Salad

3 medium beets (red or gold), scrubbed, leaves trimmed

1 large carrot, peeled and diced

Olive oil

1 1/4 cups dried lentils, cooked according to package instructions

3 slices of bacon, fried and chopped

2 medium scallions, chopped finely

1/2 cup olive oil

1/4 cup red wine vinegar

1 tbsp orange juice

1 tsp fresh thyme

Salt and pepper to taste

2 ounces goat cheese, crumbled

1. Preheat oven to 375 degrees F. Coat beets and carrot lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes (baking time will vary depending on size of the beets). Add carrots about 15 minutes before the beets are done and cook through. Remove beets and carrots from the oven, let cool for 10 minutes, and then peel and slice the beets into 1/4-inch thick slices. Set aside.

2. Once beets and carrots are cooled, toss with lentils, bacon and scallions.

3. Mix olive oil, vinegar, orange juice, thyme, salt, and pepper. Add to beet mixture and toss well. Gently mix in goat cheese, taking care to not crumble the cheese too much.

Image credit: Clipart Graphics