Lentil and Beet Salad

Method

1. 1

   Preheat the oven to 400 F and line a baking tray with parchment paper.

2. 2

   Wash and scrub each beet and loosely wrap each beet in aluminum foil and roast in the oven for 1 hour until beets are tender. Once tender remove from the oven and set aside in the foil.

3. 3

   Pick through the lentils to remove any debris and then rinse the lentils. Cook the lentils according to the package. Drain and set aside to cool. {short-cut tip: buy pre-packaged cooked lentils in the produce section of the grocery store.}

4. 4

   Remove the foil from the beet and then gently remove the skin from the beet. Cut the beets into bite sized pieces and then set in a large mixing bowl.

5. 5

   Add the cooked lentils to the large mixing bowl with the beets along with the arugula, red onion, feta cheese, walnuts, parsley and mint. Gently toss.

6. 6

   In a mason jar or a salad dressing container add the olive oil, red wine vinegar, garlic, lemon juice, za'atar or sumac and salt and pepper. Mix well.

7. 7

   Gently pour half the dressing over the salad and toss gently. Taste and add more dressing to your tastes.

8. 8

   Serve or you can store in the fridge for up to 3 days.