Lentil-Arugula Salad with Beets, Oranges, Pine Nuts & Goat Cheese

Directions

1. Preheat the oven to 425°F.
2. Wash the beets, trim the tops, and cut them into 1/2-inch cubes. Toss with oil and spices, spread on a baking sheet, and roast, stirring halfway, until fork-tender (about 20–25 minutes).
3. Rinse the brown lentils under cold water, then transfer to a small saucepan with the broth and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until tender (15–20 minutes).
4. Zest half of the oranges into a medium bowl and set the remaining oranges aside for later use.
5. Peel and mince the shallot and add it to the bowl with the orange zest. Add the white wine vinegar, extra-virgin olive oil, honey, salt, and pepper; whisk to make a dressing.
6. Cut away the skin and pith from the reserved oranges and slice between the membranes to release segments. Add the segments to the dressing.
7. When the lentils are tender, drain and rinse with cold water, then add them to the bowl with the orange segments.
8. Add the arugula to the bowl and toss everything together until coated and evenly mixed. Divide the salad between plates, then top with the roasted beets, pine nuts, and crumbled goat cheese.
9. Serve and enjoy.