10 oz. dried French lentils
4 c. chicken broth
2 bay leaves
2 lbs. beets, washed with 2 inches of stem attached
1 lb. onions, thickly sliced
10 to 20 lg. fresh basil leaves
5 cloves garlic, peeled & smashed
3 tbsp. olive oil
1 tsp. salt

VINAIGRETTE:

1/2 c. beet liquid
3/4 c. olive oil
1/4 c. balsamic vinegar
1 bunch scallions, minced
1 sm. bunch basil, shredded

Heat oven to 400 degrees. Combine lentils, broth and bay leaves in covered pan. Place beets in shallow roaster. Strew onion slices, basil leaves and garlic over beets. Sprinkle with oil and salt and cover tightly with foil. Place both pans in oven and roast for 1/2 hour. Remove and cool. Drain lentils and beets, reserving 1/2 cup beet liquid. Peel and cut beets in 1/4 inch cubes. Mix vinaigrette, combine all ingredients. Chill 1 hour.