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Variation on Saveur’s Lentil and Beet Salad with Lavender-Mustard Vinaigrette

An Olive Oil Recipe

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Prep Information

Prep Time

60-90 minutes

Cook Time

60-70 minutes


6-8 people


  • 1 lb. medium beets, washed thoroughly
  • 1/2 cup Whole Fruit Blood Orange Fused Olive Oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 cups French le Puy lentils or green lentils
  • 5 bay leaves
  • 1 teaspoon mustard seeds
  • 2 cups fresh orange juice
  • 1 teaspoon dried lavender
  • 2 Tablespoons honey
  • 1 small red onion, thinly sliced


  • Heat oven to 400 degrees. Rub beets with 3 Tablespoons Whole Fruit Blood Orange Fused Olive Oil, salt, and pepper in an 8-inch square baking dish and cover with foil. Cook 60-90 minutes until tender. Let cool, then peel beets and finely chop; set aside.
  • Bring lentils, bay leaves, and 4 cups of water to a boil in a 4-quart saucepan. Reduce heat to medium-low; cook, covered, until tender but not mushy, about 30 minutes. Drain, discarding liquid and bay leaves.
  • Toast mustard seeds in a 10-inch 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 1/2 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.
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