Roasted Beetroot and French Lentil Salad

Method

1. 1Preheat the oven to 200°C. Peel the beetroot and cut into bite-sized wedges. Toss with 15 ml olive oil and 2.5 ml salt, then roast on a baking sheet for 30 minutes until tender.
2. 2Rinse the lentils and simmer in water with 2.5 ml salt in a saucepan over medium heat for 20-25 minutes until tender yet firm. Drain any excess water.
3. 3In a dry skillet over medium heat, toast the walnuts for 3-4 minutes until fragrant, then coarsely chop them.
4. 4Whisk together the remaining 30 ml olive oil, dijon mustard, balsamic vinegar, and black pepper to make the vinaigrette.
5. 5In a serving bowl, combine warm lentils, roasted beetroot, and arugula. Drizzle with vinaigrette, toss gently, and scatter toasted walnuts on top.