A delightful and nutritious salad featuring earthy lentils, sweet roasted beets, and a zesty herb dressing.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking for the beets.
Wrap the beets in foil and roast them in the oven for about 40 minutes, or until tender.
Roasting enhances the natural sweetness of the beets.
Cook the lentils in a pot of boiling water until tender, about 20 minutes. Drain and set aside.
Avoid overcooking the lentils to maintain their texture.
Chop the roasted beets into bite-sized pieces and finely slice the red onion.
Use a sharp knife for clean cuts and better presentation.
In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and minced garlic.
Adjust the seasoning of the dressing to your taste.
Combine the lentils, beets, red onion, and parsley in a large bowl. Pour the dressing over and toss gently.
Toss gently to avoid breaking the lentils.
Serve the salad topped with crumbled feta cheese.
Add the feta just before serving for the best texture and flavor.
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