Food & Cooking Recipes Salad Recipes Lentils with Tarragon, Shallots, and Beets By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 Deep-hued lentils and roasted beets make a delicious combination. Ingredients 3 ½ pounds beets, trimmed 2 tablespoons plus ¼ cup extra-virgin olive oil 3 ½ teaspoons coarse salt, plus more for seasoning ¼ 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 Directions Preheat oven to 350 degrees. In a medium bowl, toss beets with 2 tablespoons oil and 1 1/2 teaspoons salt. Arrange on a rimmed baking sheet; pour 1/4 cup water into pan. Cover with foil; roast until beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from oven; let cool. Peel and cut into 1/2-inch cubes. Meanwhile, combine lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until lentils are tender but not mushy, 10 to 20 minutes. Stir in remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool. Make vinaigrette: In a small bowl, combine shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in remaining 1/4 cup oil in a steady stream. Transfer lentils to a large serving bowl. Pour vinaigrette over lentils, and add tarragon; toss well to combine. Toss in beets. Season with salt and pepper, and serve, or cover with plastic wrap and place in refrigerator up to 4 hours; bring to room temperature before serving. Cook's Notes To prevent lentils from becoming too soft as they cool, spread them on a baking sheet. Print