Preheat oven to 375 degrees F. Using your hands, rub the 1 teaspoon olive oil evenly over the beets. Wrap each beet in foil. Roast for 40 minutes, or until fork tender. Remove from heat and open foil packets to let beets cool slightly.

Meanwhile, rinse lentils and remove any debris or pebbles. Place in a small saucepan and cover with water to about ½" above the lentils. Bring to a simmer, reduce heat to low, and simmer uncovered for about 30 minutes, or until lentils are cooked through, but still a bit al dente. You may need to add water to keep the lentils fully submerged while simmering. When fully cooked, strain out the excess water and set aside.

When the beets have cooled enough to handle, remove from the foil packets and start to rub off the skin.* Slice the beets or cut into bite sized pieces.

Combine the lentils, beets, strawberries, tarragon, and goat cheese in a large bowl.

Combine the remaining 1 tablespoon olive oil and the white balsamic vinegar together and whisk to emulsify.** Pour the dressing over the salad and toss until well combined. Season VERY generously with salt and pepper to taste. This salad can handle a lot of salt!

Serve immediately. Enjoy!