Green Lentils with Roasted Beets and Lemon


5 small beets (about 1 lb), peeled
1 tsp olive oil
salt and pepper
1 C green lentils
1 carrot, peeled and diced
½ small onion
1 bay leaf
4 sprigs parsley
2 sprigs thyme
2 tsp lemon zest
1/3 C chopped parsley
2 T chopped mint

Preheat oven to 350° . Cut 4 beets into 1/2-inch cubes. Toss with olive oil. season, and bake 30 min. Place lentils, carrot, onion, herbs, ½ tsp salt in pot; add water to cover by 3/4 inch. Boil, then simmer covered, until tender. Drain and transfer to bowl. Vinaigrette: combine 2 T lemon juice, 1 tsp lemon zest, chopped shallot, and½ tsp salt and pepper. Let stand 15 min, then whisk in 5 T olive oil and season to taste.

To assemble: Add lemon zest to vinaigrette, then add this and beets, parsley, and mint to lentils. Grate last beet for garnish.