French Lentils with Golden Beets and Mustard Vinaigrette

Preheat oven to 375 degrees F.

Rinse beets and wrap each individually in foil. Place beets on a rack in the center of the oven. Cook for about 1 hour until a paring knife easily pierces the beet. Let cool until safe to handle then peel and discard skins.

Meanwhile rinse lentils thoroughly and pick out any visible rocks. Place lentils in a medium pot with chicken stock and place over high heat. Peel onion and secure the bay leaf to the onion by piercing through with the clove. Nestle onion aromatic into the lentils so the bay leaf and clove are submerged. Peel garlic cloves and add to lentils. When lentils come to a boil, reduce to a simmer. Place a lid ajar and continue to simmer for about 25 minutes, until the lentils are tender. Liquid should be mostly absorbed at this point. Add some salt and pepper and simmer for another five minutes until liquid is almost gone.

In a medium bowl whisk together mustard, red wine vinegar, olive oil, and salt and pepper to taste. In a large bowl toss lentils with vinaigrette. Cut peeled beets into a small dice and add to the lentils. If serving right away, thinly cut kale crosswise into 1/2-inch pieces. Toss with lentils along with crumbled goat cheese. If serving later, add kale and goat cheese 10-15 minutes before serving.