Warm Lentil, Beet & Goat Cheese Salad

Method

1. Heat the oven to 425°F. Wrap the beets in a foil packet with 1 tbsp water and roast 50 to 60 minutes, until a paring knife slides in with no resistance. Toast the pecans on a small tray in the oven for the last 5 minutes, until fragrant.
2. When the beets have about 30 minutes left, cover the lentils with 4 cups water in a saucepan, add the garlic, bay leaf and 1 tsp of the salt, and simmer 20 to 25 minutes, until tender with a slight bite.
3. While the lentils simmer, stir the shallots, vinegar, Dijon and remaining salt together and let them sit 10 minutes to soften the raw edge, then whisk in the oil.
4. Drain the lentils, discard the garlic and bay, and toss the steaming lentils with two-thirds of the vinaigrette. Let them sit 5 minutes to drink it in.
5. Once the beets are cool enough to handle, rub the skins off with a towel, cut into wedges, and toss with the remaining vinaigrette. Fold the arugula into the warm lentils until it just wilts.
6. Pile the lentils onto plates, top with the beets, goat cheese and pecans, and serve warm.