Lentil Salad with Beets and Pomegranate
Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table.
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Ingredients
- 3 tbsp. champagne vinegar
- 3 tbsp. olive oil
- 2 1⁄2 tbsp. prepared horseradish
- 2 tbsp. Dijon mustard
- Zest of 1 orange, plus 2 tbsp. juice
- 11 oz. French lentils, rinsed
- 1⁄2 cup torn mint leaves, plus 1/4 cup finely chopped
- 1⁄3 cup pomegranate seeds
- 8 roasted baby red and golden beets, halved and sliced 1/4" thick
- 1 small red onion, thinly sliced
- Kosher salt
- freshly ground black pepper
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