Roasted Beet Lentil Walnut Salad

Step by step

Method

1. 01

   Preheat oven to 200°C (400°F).

2. 02

   Toss diced beet with 15 g olive oil, salt, and black pepper, then spread on a baking sheet.

3. 03

   Roast beet for 35 to 40 minutes until tender, stirring halfway through.

4. 04

   In a pot, simmer lentils in water for 20 minutes until tender, then drain.

5. 05

   Whisk remaining olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper in a small bowl.

6. 06

   Combine roasted beet, cooked lentils, toasted walnut, and spinach in a serving bowl.

7. 07

   Drizzle dressing over the salad, toss gently, and serve.