Warm Lentil & Roasted Beet Salad

Preheat the oven to 400°F. Wrap each red beet individually in foil and place on a baking sheet. Roast for 45-60 minutes until a knife slides through the center with no resistance. Once cool enough to handle, peel the skins off — they should slip away easily — and cut into wedges.

Rinse the French green lentils under cold water and place them in a saucepan with water to cover by two inches. Bring to a boil, then reduce to a gentle simmer and cook for 20-25 minutes until tender but still holding their shape. Drain and season immediately with a splash of red wine vinegar while still warm.

Finely mince the shallot and combine it in a small bowl with the red wine vinegar and Dijon mustard. Let the shallot macerate for 5 minutes to soften its bite, then slowly whisk in olive oil until emulsified. Strip the fresh thyme leaves from their stems and stir them into the vinaigrette.

Transfer the drained lentils to a wide skillet over medium-low heat. Pour the thyme-shallot vinaigrette over them and toss gently for 2-3 minutes until the lentils are warmed through and have absorbed the dressing. The lentils should glisten and taste seasoned throughout.

Spread the dressed warm lentils across a serving platter. Arrange the roasted beet wedges over and around the lentils, tucking them in so the earthy sweetness of the beets mingles with the lentils. The contrast of deep ruby beets against olive-green lentils is striking.

Crumble generous pieces of goat cheese over the warm salad — the heat will soften it slightly, creating creamy pockets throughout. Scatter a few extra fresh thyme leaves on top and finish with a crack of black pepper. Serve while still warm for the best flavor.