Lentil and Beet Salad with Lavender Mustard Vinaigrette

Ingredients

• 1 lb. medium beets, scrubbed clean
• 1⁄2 cup olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 cups French le Puy lentils or green lentils
• 5 bay leaves
• 1 tsp. mustard seeds
• 2 cups fresh orange juice
• 1 tsp. dried lavender
• 2 tbsp. honey
• 1 small red onion, thinly sliced

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