Boiled green lentils tossed with crunchy carrots and a biting Dijon dressing is an iconic French side dish to eat alongside a piece of poached salmon or chicken. But it often looks like a stodgy brown mess. This recipe dresses up those drab legumes with all the colors of the spring rainbow: pink radishes, green sugar snaps, and garnet (or golden) roasted beets. The latter can be roasted a few days in advance to save time, and you can do the rest of the chopping and whisking while the lentils cook. The salad is finished with a little Italian flair—balsamic vinaigrette and torn basil. Garlicky walnuts add crunch, and if you’re angling for another carb companion, add shaved parmesan or ricotta salata.
MAKE IT A MEAL: Bulk up this salad by tossing it with marinated kale or baby arugula, or serve it alongside chicken, fish, or grilled portobellos.