Beet and Lentil Citrus Salad with Arugula

BEET AND LENTIL CITRUS SALAD WITH ARUGULA by jacgilbert

Serves 4

For the Salad:

4 large beets, washed and trimmed

½ cup Beluga (black) lentils, rinsed (or canned lentils, drained)

2 oranges, peeled and segmented

4 scallions, sliced on bias

2 tbsp pistachios, chopped

4 cups of arugula

For the Vinaigrette:

6 tbsp white balsamic vinegar

2 cloves garlic, minced

2 tsp maple syrup

1 tsp miso paste

2 tbsp olive oil

1 ½ tsp Dijon mustard

1. Roast the Beets: Preheat oven to 425°F. Wrap beets in aluminum foil and roast until

tender when pierced with a fork (about 40 minutes). Let cool, then

remove skins using a dry paper towel and cut into bite-sized

wedges.

2. Cook the Lentils: In a medium saucepan, cover lentils with water and bring to a

boil. Reduce heat and simmer until tender but not mushy (about

20 minutes). Drain and set aside.

3. Make the Vinaigrette: Place all vinaigrette ingredients in a mason jar and shake

vigorously until well combined.

4. Assemble the Salad: In a large bowl, toss half of the vinaigrette with arugula.

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

Drizzle with remaining vinaigrette and serve.

Store leftovers in the fridge for an easy grab-and-go meal.