Roasted Beet & Lentil Salad

• Beetroot(5)
• Green Lentils(250 g)
• Arugula(100 g)
• Red Onion(1)
• Walnuts(80 g)
• Flat Leaf Parsley(20 g)
• Olive oil(5 tbsp)
• Balsamic Glaze(3 tbsp)
• Dijon Mustard(1 tbsp)
• Lemon(1)
• Garlic(1 clove)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Peel {Beetroot} and cut into bite-size wedges. Thinly slice {Red Onion}, roughly chop {Walnuts}, and chop {Fresh parsley}.

   ~10 min

2. 2

   Toss the {Beetroot} with {Olive oil}, half the {Salt}, and a few grinds of {Black pepper}. Spread on a tray and roast for 24 minutes, turning once, until tender and lightly caramelized.

   ~24 min

3. 3

   Meanwhile, place the {Lentils} in a saucepan, cover with water, bring to a boil, then simmer for 20 minutes until tender. Drain well and let them steam dry for a minute.

   ~20 min

4. 4

   Whisk together the remaining {Olive oil}, {Balsamic vinegar}, {Dijon Mustard}, juice of {Lemon}, grated {Garlic}, remaining {Salt}, and remaining {Black pepper} to make a sharp dressing.

   ~5 min

5. 5

   In a large bowl, toss the warm {Lentils}, roasted {Beetroot}, {Red Onion}, and most of the dressing until glossy. Fold in the {Arugula}, {Walnuts}, and {Fresh parsley} so everything stays distinct but well mixed.

   ~3 min

6. 6

   Serve the salad on a platter or in bowls, spooning over the last of the dressing just before eating.

   ~1 min