Purloined Beet and Lentil Salad

Ingredients

• 6 medium unpeeled beets, scrubbed and trimmed
• 1 medium onion, quartered lengthwise and sliced into 1/3-inch slices
• 20 basil leaves, torn
• 4 garlic cloves, finely minced
• 1/3 cup good olive oil
• 1/2 cup water
• 1/2 teaspoon salt
• freshly ground black pepper
• 3 cups French green lentils (or brown, but it won't be as good), picked over and rinsed
• 4-5 cups chicken stock
• Simple Mustard Vinaigrette (below)

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