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Beet And Lentil Salad With Cheddar Recipe

Ingredients

• 1 ½ cups French green lentils, rinsed
• 1 garlic clove, smashed
• Kosher salt and black pepper
• 2 cups arugula leaves
• ½ cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
• 1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
• 4 ounces extra sharp Cheddar, roughly crumbled
• ¼ cup roasted hazelnuts
• 1 small garlic clove, grated
• 2 tablespoons apple cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup or brown sugar
• ½ teaspoon mustard

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