Boil a small pot of water and add the whole beets. Cook until they are soft, which will likely take 35-40 minutes but depends on size. Check on them about every 15-20 minutes.

Once cooked, drain and set aside the beets until cool enough to touch. Peel their skin with a paper towel, then dice into small cubes.

In a medium saucepan over medium heat, pour about 1 tablespoon olive oil. Add onion and garlic, stir occasionally until soft, about 5-7 minutes. Add the French lentils, salt, and enough stock to just cover the lentils. Bring to a boil, reduce heat to low, and continue simmering until the lentils are al dente, about 20-30 minutes depending on the freshness of your lentils. Drain any excess stock and pour the cooked lentils onto a sheet pan to halt their cooking and cool them quickly.

Chiffonade the mint leaves (stack them together, roll tightly lengthwise, cut into thin ribbons).

Prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, and salt. Season with salt and pepper to your typical taste.

In a large serving bowl, combine the cooled lentils, beets, and vinaigrette. Gently fold in the mint leaves. Serve at room temperature.

Great extra toppings include cold poached chicken or salmon, goat cheese, feta, toasted walnuts, etc.

This salad keeps well for up to five days in the fridge. It does not freeze well.