Preheat oven 425° F. Wrap beets in aluminum foil and roast until tender when pierced with a fork, about 40 minutes. Remove from oven and set aside to cool.
Add lentils to medium sauce pan, cover with water and bring to a boil. Reduce heat and simmer, uncovered, until tender but not mushy, about 20 minutes. Drain and put in a bowl.
Place all ingredients for dressing in mason jar and shake vigorously until combined.
Once beets are cool enough to handle, unwrap and, using a dry paper towel, “wipe” off skin. Cut into bite-sized wedges.
In a large bowl, mix ½ vinaigrette with frisée.
Top salad with beets, lentils, oranges, scallions, and pistachios.
Drizzle remaining vinaigrette over salad.
Ingredients
Directions
Preheat oven 425° F. Wrap beets in aluminum foil and roast until tender when pierced with a fork, about 40 minutes. Remove from oven and set aside to cool.
Add lentils to medium sauce pan, cover with water and bring to a boil. Reduce heat and simmer, uncovered, until tender but not mushy, about 20 minutes. Drain and put in a bowl.
Place all ingredients for dressing in mason jar and shake vigorously until combined.
Once beets are cool enough to handle, unwrap and, using a dry paper towel, “wipe” off skin. Cut into bite-sized wedges.
In a large bowl, mix ½ vinaigrette with frisée.
Top salad with beets, lentils, oranges, scallions, and pistachios.
Drizzle remaining vinaigrette over salad.
