Lentils with tarragon, shallots, and beets

3/2 pounds beets, trimmed

2 tablespoons plus 1/4 cup extra-virgin olive oil

3 1/2 teaspoons coarse salt, plus more for seasoning

1/4 cup water, plus more for cooking lentils

1 pound French green lentils, picked over

2 garlic cloves

2 dried bay leaves

1 shallot, minced

1 teaspoon Dijon mustard

2 tablespoons plus 1 teaspoon balsamic vinegar

1 tablespoon chopped fresh tarragon

Freshly ground pepper

Preheat the oven to 350 F. In a medium bowl, toss the beets with 2 tablespoons oil and 1 1/2 teaspoons salt. Arrange on a rimmed baking sheet; pour 1/ 4 cup water into the pan. Cover with foil; roast until the beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from the oven; let cool. Peel and cut into 1/2 -inch cubes.
Meanwhile, combine the lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the lentils are tender but not mushy, 10 to 20 minutes. Stir in the remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool.
In a small bowl, combine the shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in the remaining 1/4 cup oil in a steady stream.

Lentils with tarragon shallots and beets

Preheat the oven to 350 F. In a medium bowl, toss the beets with 2 tablespoons oil and 11 / 2 teaspoons salt. Arrange on a rimmed baking sheet; pour 1 / 4 cup water into the pan. Cover with foil; roast until the beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from the oven; let cool. Peel and cut into1 / 2 -inch cubes.
Meanwhile, combine the lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the lentils are tender but not mushy, 10 to 20 minutes. Stir in the remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool.
In a small bowl, combine the shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in the remaining 1 / 4 cup oil in a steady stream.
Transfer the lentils to a large serving bowl. Add the vinaigrette and the tarragon; toss well to combine. Toss in the beets. Season with salt and pepper. Serve, or cover and refrigerate up to 4 hours; bring to room temperature before serving.

SERVES 8 TO 10