I am of the belief that this beet vinaigrette would be spectacular on greens too. It is tart and sweet and earthy.
2 cups French lentils 1 medium beet 4 garlic scapes, (onions flowers) cut into pieces 1/4 cup raisins 4 tablespoons balsamic vinegar 2 tablespoons brown spicy mustard 1 tablespoon freshly grated ginger 1/2 cup olive oil 1/2 teaspoon (or more to taste) salt pepper to taste 1 avocado diced tomato Rinse lentils and then cover with at least two inches of water. Bring to a boil and then lower heat to a simmer and cook for about 35 minutes, or until lentils are just tender, not too chewy. Meanwhile, scrub and trim beet and cover in a saucepan with water. Boil (maybe with others too, for another use) until tender, about 30 minutes. When done, run cold water over them and slip off the skin. Cut into pieces. Meanwhile still...sauté scapes in a little water until bright green and tender. Do not overcook. Remove from pan and chop into smaller pieces. Combine beet, vinegar, salt, pepper, scapes, mustard and ginger in a food processor or blender and whirl until more or less smooth. With the processor still running, pour in the oil in a pencil-width stream and let whirl until smooth and emulsified. Dollop on lentils in individual bowls, where tomatoes are hidden beneath the surface. Slice some avocado on top. This vinaigrette is quite thick because of the raisins. If you wish to serve it on a salad and not lentils, or if its consistency unnerves you, add 3 tablespoons oil or water and adjust the seasonings to suit your taste. Enjoy! From the blog of Amanda Hawkins-Enchanted Fig adapted from Vegetarian Planet