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Lentil and Beet Salad with Lavender-Mustard Vinaigrette

A honey-sweetened dressing of orange juice infused with lavender lends floral notes to this lentil salad from author Kerri Conan. From: Saveur SERVES 6–8

1 lb. medium beets, scrubbed clean
½ cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 cups French le Puy lentils or green lentils
5 bay leaves
1 tsp. mustard seeds
2 cups fresh orange juice
1 tsp. dried lavender
2 tbsp. honey
1 small red onion, thinly sliced

1. Heat oven to 400°. Rub beets with 3 tbsp. olive oil, salt, and pepper in an 8"-square baking dish and cover with foil; cook until tender, 1–1 ½ hours. Let cool, then peel beets and finely chop; set aside.

2. Bring lentils, bay leaves, and 4 cups of water to a boil in a 4-qt. saucepan. Reduce heat to medium-low; cook, covered, until tender but not mushy, about 30 minutes. Drain, discarding liquid and bay leaves.

3. Toast mustard seeds in a 10" skillet over medium-high heat until they begin to pop, 1–2 minutes. Add juice; boil. Reduce heat to medium-low and add lavender; cook until juice is reduced to about ½ cup, 30–35 minutes. Strain into a large bowl, discarding lavender and seeds. Whisk in honey and remaining oil. Add beets, lentils, red onion, salt, and pepper; toss to combine.