Lentil and Mustard-Roasted Potato Salad with Beets

An easy and hearty lentil salad with mustard-roasted potatoes, raw beets and fresh herbs.

1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons fresh squeezed lemon juice
1 1/2 lbs fingerling potatoes, cut in half lengthwise
1/2 tsp. salt
1/2 tsp. black pepper
4 cups vegetable broth
1 cup black lentils
1 bay leaf
2 small beets, peeled and thinly sliced
2 tablespoons fresh dill, roughly chopped
2 tablespoons fresh parsley, roughly chopped

View the full recipe at Floating Kitchen →