Beet And Carrot Lentil Salad

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets.

3. 3

   Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle.

4. 4

   Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain.

5. 5

   Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor.

6. 6

   Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.

* Per serving · 4 servings · Values may vary.

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