Beetroot Walnut Lentil Salad

Ingredients:

700g beetroot
2 red onions
4 garlic cloves
Olive oil
Celtic salt
Black pepper
40g walnuts
200g dry brown lentils
2 tablespoons vinegar
2 teaspoons mustard
1 tablespoon pomegranate sour
Fresh mint leaves

Instructions:
Preheat the Oven:

Preheat your oven to 200°C (fan 180°C/gas mark 6).

Prepare the Vegetables:

Peel the beetroot and cut it into 2-3 cm chunks or wedges.
Peel the red onions and cut them into similar-sized wedges.
Cut the garlic.

Roast the Vegetables:

Place the beetroot, onion wedges, andgarlic in a roasting tray.
Drizzle with olive oil and season with Celtic salt and black pepper.
Toss everything together to coat evenly.
Roast in the preheated oven for 45-5- minutes, or until the beetroot is caramelized on the edges and cooked through.

Toast the Walnuts:

In the last 5 minutes of roasting, place the walnuts in a small tray and toast them in the oven until lightly golden.

Remove both trays from the oven and let the vegetables and walnuts cool for at least 10 minutes.

Cook the Lentils:

While the vegetables are roasting, place lentils in a saucepan and cover with water, leaving a few centimeters above the lentils. Add salt.
Bring to a boil, then reduce to a simmer and cook for 18-20 minutes, until tender but not mushy.
Drain the lentils thoroughly.

Prepare the Dressing:

In a large serving bowl, mix together the vinegar, Dijon mustard, pomegranate sour, and extra virgin olive oil.
Season to taste and whisk until well combined.

Assemble the Salad:

Stir the drained lentils into the dressing.
Add the roasted vegetables .
Roughly chop the toasted walnuts and add them to the salad.
Pick and roughly chop the mint leaves.

Serve:

Serve the salad warm or at room temperature as a hearty side dish or light main course.