Beet and Lentil Salad

Ingredients

• 2 head Beets, baked
• 250 g Lentils, boiled, MRSJP
• 1 pcs Onions
• 1 tbsp Extra vergine olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 5 g Parsley, fresh, chopped, for servingr
• 1 g Salt and freshly ground black pepper to taste

Method

1. In a large bowl, mix together the diced beets, cooked lentils, and finely chopped red onion.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and salt and pepper to taste.
3. Pour the dressing over the beet and lentil mixture, tossing to coat everything evenly.
4. Garnish the salad with freshly chopped parsley and serve immediately.