1.2 kg red beets (about 8)
2/3 cup olive oil, divided
1 shallot, finely chopped
1 clove garlic, minced
1 tsp. salt, divided
2-1/2 cups sodium-reduced vegetable broth
1-1/2 cups dried green lentils, rinsed
1/2 cup red wine vinegar
2 tbsp grainy mustard
1/4 tsp. pepper
1-1/2 cups microgreens
1/2 cup skinned roasted hazelnuts, coarsely chopped
1/2 cup shaved aged goat cheese (optional)
Preheat oven to 400°F. Wrap beets in foil. Roast until fork-tender, about 1-1/4 hours. Remove from oven; carefully unwrap and transfer beets to cutting board. Let cool enough to handle, about 15 minutes. Peel beets; cut into wedges.
Meanwhile, in large skillet, heat 2 tbsp of the oil over medium heat; cook shallot, garlic and 1/2 tsp of the salt, stirring until fragrant and shallot is beginning to soften, about 1 minute.
Stir in broth and lentils; bring to boil over medium-high heat. Cook, stirring occasionally, until lentils are beginning to soften, about 6 minutes. Reduce heat to medium-low; cover and simmer until lentils are tender and liquid is absorbed, about 12 minutes. Remove from heat; spread lentil mixture onto baking sheet in even layer. Let cool slightly, about 10 minutes.
In large bowl, whisk together vinegar, mustard, pepper and remaining 1/2 tsp salt; whisk in remaining oil. Add lentil mixture and beets; toss to coat. Divide among plates; top with micro greens, hazelnuts and goat cheese.