Lentil Beet Salad

Adapted from: Emily's Purloined Beet and Lentil Salad

3 cups green lentils, picked over and rinsed
5 cups chicken stock (best from Synergy chickens!)

6 medium beets, washed thoroughly, but not peeled!
8 Napoli carrots, chopped into 1/2'' cubes
1 medium onion, julienned
6 cloves garlic, minced
2 tsp cumin
1/3 cup olive oil
salt and pepper to taste
20 basil leaves, torn

For mustard vinaigrette:
1 tbsp Dijon mustard
8 tbsp olive oil
3 tbsp cider vinegar
3 tbsp reserved roasting juice
salt and pepper to taste

Wash lentils well in cold water, removing stones and skins and discarding. Bring stock to a boil -- don't add salt of your lentils can become tough. Add in your lentils, boil for 2-3 minutes and then reduce heat to a simmer. Cook for approximately 45 minutes -- be sure to check after 30 minutes since you don't want these to become overdone and mushy!

Preheat your oven to 425 degrees. Place beets (sans greens, with skins), carrots, onion slices, and garlic into a baking dish. Top with olive oil, cumin, and salt and pepper and mix well to coat. Cover pan tightly with foil. Bake for about an hour without uncovering.

To make the mustard vinaigrette, put ingredients together in a jar and shake until emulsified, or whisk in a bowl.

Remove from oven and let cool. Pour off juice, reserving at least 3 tbsp of the bright red roasting juice. Peel and chop beets into 1/2'' cubes. Mix beets, carrots, lentils and onions together, then add vinaigrette, to taste.

Garnish with fresh basil leaves and serve at room temperature, or chill and serve cold for a refreshing side dish.

Basil starts keeping warm in the Synergy flathouse

Newly harvested Napoli carrots at the washing station