Green lentils (cooked): 150g (3/4 cup), Beets: 100g (2 small, roasted and diced), Arugula: 30g (1 cup), Goat cheese: 30g (2 tbsp, crumbled), Walnuts: 15g (1 tbsp, chopped), Orange: 50g (1/2 small, segmented), Balsamic vinegar: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Honey: 5g (1 tsp), Shallot: 10g (1 small, minced), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Wrap 100g beets in foil and roast for 45-60 minutes, until tender. Let cool, then peel and dice. (Alternatively, use pre-cooked beets.) 3. In a small bowl, whisk together 10ml balsamic vinegar, 10ml olive oil, 5g Dijon mustard, 5g honey, 10g minced shallot, 1g salt, and 1g black pepper to make the dressing. 4. In a serving bowl, combine 150g cooked green lentils, 100g diced roasted beets, and 50g orange segments. 5. Drizzle with the dressing and toss gently to combine. 6. Arrange 30g arugula on top. 7. Sprinkle with 30g crumbled goat cheese and 15g chopped walnuts before serving.
