Roasted Beet & Lentil Power Salad

Ingredients

• 4 medium Red Beets
• 1 cup Dry Green Lentils
• 5 oz Baby Arugula
• ½ cup Walnuts
• ½ whole Red Onion
• 3 tbsp Red Wine Vinegar
• 2 tbsp Balsamic Vinegar
• 1 tbsp Maple Syrup
• 1 tsp Dijon Mustard
• 3 tbsp Olive Oil
• Salt
• Black Pepper

Instructions

1. Preheat oven to 400°F. Toss beet wedges with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes until tender and caramelized at the edges.
2. While beets roast, cook lentils in salted boiling water for 20–22 minutes until tender but not mushy. Drain and let cool slightly.
3. Quick-pickle the red onion: toss slices with red wine vinegar and a pinch of salt. Set aside.
4. Make the dressing: whisk remaining olive oil, balsamic vinegar, maple syrup, and Dijon mustard until emulsified. Season with salt and pepper.
5. Arrange arugula on a platter. Top with lentils, roasted beets, pickled red onion, and toasted walnuts. Drizzle with balsamic dressing.