Beet and Red Cabbage Salad with Lentils and Blue Cheese

Ingredients

• 1/2 cup French green lentils
• Salt
• 4 ounces thickly sliced bacon, cut crosswise 1/4 inch thick
• 1/2 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper
• 1 1/2 pounds vacuum-packed beets, cut into wedges
• 1/4 cup coarsely chopped parsley
• 1/2 pound red cabbage, cut into 1/2-by-2-inch pieces
• 1/4 pound green-leaf lettuce, torn into large pieces
• 1/4 pound blue cheese, such as Roquefort, crumbled (about 1 cup)

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