Roasted Beet, Mixed Berry & Lentil Salad | Cal-Organic Farms

Ingredients

• 6-7 small to medium Cal-Organic Gold Beets
• 1/2 cup extra virgin olive oil
• 1 cup black lentils, rinsed
• 3 cups water
• 1 bay leaf
• 1 large lemon, zest and juice
• 1 clove garlic, grated
• 2 tbsp. Frey Organic Sauvignon Blanc wine
• 2 tbsp. dijon mustard
• Kosher salt
• Black pepper
• 6 ounces Driscoll’s organic blackberries, halved lengthwise
• 6 ounces Driscoll’s organic raspberries
• 1 cup toasted walnuts, roughly chopped
• 1/4 cup chives, minced
• 5 ounces soft goat cheese