- 1 cup water, or as needed
- 3 small beets, greens removed
- 3 cups water
- 1 cup French lentils
- 1/2 teaspoon salt
- 5 vine-ripened tomatoes, chopped
- 4 carrots, shredded
- 1/2 bunch fresh cilantro, finely chopped
- 5 green onions, chopped
- 3 lemons, zested and juiced
- Preheat oven to 350 degrees F (175 degrees C).
- Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.
- Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.
- Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.
- Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.
- Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.