French Lentil and Beet Salad

1 cup French green lentils, picked through, rinsed, and drained
2 medium beets
2 medium carrots
1 medium shallot
Zest and juice of 1 lemon
1 bay leaf
2 or 3 sprigs of thyme
1/4 c chopped flat leaf parsley
salt

Directions:
1)Roast the beets: Preheat the oven to 450 degrees. Scrub the beets well. Trim off the leaf and root ends and slice into 1/4" thick slices. Cover a rimmed baking sheet with foil and spray with non-stick spray. Arrange beet slices in one layer on foil and sprinkle with thyme leaves stripped from the sprigs. Spray the beets generously with non-stick spray and roast in 450 degree oven for 15-20 minutes or until slices are easily pierced with a fork. Remove from oven and let cool.

2)Cook the lentils: Bring 2 cups of water to boil in a saucepan. When the water is boiling, add the rinsed lentils and bay leaf. Reduce heat and simmer for 20-30 minutes until lentils are tender, but NOT mushy. All the cooking liquid should be absorbed, so it is not necessary to drain the cooked lentils.

3)Saute the carrots and shallot: While the beets and lentils are cooking, dice the shallots and carrots into a 1/4" dice. Spray a skillet with non-stick spray or use 2 or 3 tsp olive oil to saute shallots. When shallots begin to turn translucent, add carrots and saute until carrots are crisp-tender.

4)Assemble the salad: Remove bay leave from cooked lentils and pour lentils into a medium mixing or salad bowl. Dice cooled beets into 1/4" dice and add to lentils. Add sauteed carrots and shallot to lentils and beets. Add the lemon zest and juice and mix well. The carrots and lentils should take on the red beet hue. Stir in the chopped parsley. Salt to taste and mix well.

From: my BRRAAAINS, inspired by Central Market