Lentil Salad with Beets and Pomegranate
Ingredients
- 3 tbsp. champagne vinegar
- 3 tbsp. olive oil
- 2 1⁄2 tbsp. prepared horseradish
- 2 tbsp. Dijon mustard
- Zest of 1 orange, plus 2 tbsp. juice
- 11 oz. French lentils, rinsed
- 1⁄2 cup torn mint leaves, plus 1/4 cup finely chopped
- 1⁄3 cup pomegranate seeds
- 8 roasted baby red and golden beets, halved and sliced 1/4″ thick
- 1 small red onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
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