Beet and Lentil Citrus Salad

Serves 4

4 Large beets, washed and trimmed

1/2 cup Beluga (black) lentils, rinsed

2 oranges, peeled and segmented

4 scallions, sliced on diagonal

2 Tbs pistachios, chopped

Mixed Greens

Preheat oven 425°F. Wrap beets in aluminum foil and roast until tender when pierced with a fork, about 40 minutes. (It may take longer depending on your oven).Remove from oven and set aside to cool.

Add lentils to medium saucepan, cover with water and bring to a boil. Reduce heat and simmer, uncovered, until tender but still firm, about 20 minutes. Drain and put in a bowl.

Once beets are cool enough to handle, unwrap and, using a dry paper towel, “wipe” off skin. Cut into bite-sized wedges.

In a large bowl, mix ½ vinaigrette with Mixed Greens

 Top salad with beets, lentils, oranges, scallions, and pistachios.

Drizzle remaining vinaigrette over salad.

Vinaigrette

6 Tbs white balsamic vinegar

2 Cloves garlic, minced

2 tsp maple syrup

1 tsp miso paste

2 Tbs olive oil

1  1/2 tsp Dijon mustard

Place all ingredients for dressing in mason jar and shake vigorously until combined.