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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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