Beet and Lentil Salad with Feta and Fried Eggs Recipe

Ingredients (17)

• For the Salad:
• 4 medium or 3 large beets, rinsed and halved lengthwise, greens rinsed and reserved
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 1/2 cups French green lentils, rinsed
• 3 cups water
• 1 large sweet onion, peeled, halved lengthwise and cut into 1/4-inch half-moons
• 1 small fennel bulb, core removed, halved and thinly sliced
• 1/2 cup crumbled feta cheese
• 4 eggs
• For the Dressing:
• 3 tablespoons whole grain mustard
• 1 tablespoon honey
• 1/4 cup balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup chopped fresh dill leaves