Target: 6 × 4 inches · landscape

Beet and Lentil Salad with Orange & Pistachio

60 min · 4 servings

Ingredients

□ 1 1/2 lb small-to-medium red beets, trimmed

□ 1 cup French green lentils, rinsed

□ 3 cups water

□ 2 medium oranges

□ 1 small shallot

□ 1/4 cup extra-virgin olive oil

□ 2 tbsp red wine vinegar

□ 1 tsp Dijon mustard

□ 1/2 tsp kosher salt, plus more to taste

□ 1/4 tsp freshly ground black pepper

□ 1/3 cup shelled unsalted pistachios

□ 1/4 cup chopped fresh dill

1. Heat oven to 400 F. Wrap and roast beets until a knife slips easily into the center.

2. Simmer lentils until tender but intact; toast pistachios until fragrant with golden spots.

3. Whisk vinaigrette. Peel and wedge beets; segment oranges, catch their juice, and slice shallot.

4. Toss warm lentils with some vinaigrette so they absorb its sharp citrus flavor.

5. Fold in beets, orange, shallot, and dill; finish with pistachios, taste, and serve.

Cook’s note: Add pistachios at the end to keep their toasted crunch against the tender lentils.