Lentil and Beet Salad with Lavender-Mustard Vinaigrette
A honey-sweetened dressing of orange juice infused with lavender lends floral notes to this lentil salad from author Kerri Conan.
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Ingredients
- 1 lb. medium beets, scrubbed clean
- 1⁄2 cup olive oil
- Kosher salt
- freshly ground black pepper
- 2 cups French le Puy lentils or green lentils
- 5 bay leaves
- 1 tsp. mustard seeds
- 2 cups fresh orange juice
- 1 tsp. dried lavender
- 2 tbsp. honey
- 1 small red onion, thinly sliced
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