Preheat oven to 400F. Place the beets in foil then drizzle with EVOO. Tightly wrap then place on a small sheet tray for easy handling. Roast for 60-65 minutes or until easily pierced with a knife. Remove and let cool slightly.
Once cool, peel away the skin and cut into 1/2-inch cubes. Roughly chop the beet greens. You need about 3 heaping cups. You can supplement with baby kale if needed.
While the beets roast, cook the lentils. Pour the lentils into a medium sauce pot. Add in the water and bay leaf then bring to a boil. Reduce to a simmer, place the lid half on, half off and cook for 20-25 minutes or until tender. Drain and rinse until the water runs clear.
In a large bowl add the zest and juice from the lemon, grated garlic, 1/4 cup EVOO, sauvignon blanc, dijon and a large pinch of salt and pepper. Whisk together. Add in the cubed beets, chopped beet greens and/or baby kale, cooked lentils, blackberries, raspberries, walnuts and chives. Toss together and taste for seasoning, adding more salt or pepper as needed.
Lastly crumble in the goat cheese and just mix to combine. Serve.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Cal Organics, Frey Organic Wines and Driscoll's through the Organic Center