Carrot Lentil Salad

serves 4

1 lb young carrots, tops intact
2 medium beets, peeled
¼ cup extra-virgin olive oil
1 tsp salt
¼ tsp ground black pepper
1 cup French lentils
2 cups vegetable stock
½ cup plain yogurt
½ cup feta cheese, crumbled
1 Tbsp lemon juice
1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
½ cup hazelnuts, toasted

Heat oven to 400°F. Halve carrots lengthwise and cut beets into wedges. Toss with olive oil, salt and pepper, and arrange on a rimmed baking sheet. Roast until a fork can easily pierce carrots and beets, about 40 minutes. Meanwhile, rinse lentils in a mesh strainer. Add lentils and stock to a small saucepan and bring to a rapid simmer. Reduce heat and gently simmer 20 to 30 minutes.

Whisk together yogurt, feta, lemon and herbs. Set aside. Arrange lentils on a serving plate. Top with carrots and beets, and drizzle feta yogurt sauce. Garnish with toasted hazelnuts.