Beet, Lentil, and Yogurt Salad

Prep Time 10 minutes | Cook Time 1 hr

INGREDIENTS

1 lb beets

1 cup green lentils

1 bunch cilantro chopped, reserve 2 tbsp

2 cups arugula

1 tsp cumin powder

2 tbsp sunflower seeds, toasted

1 shallot finally chopped

1 tbs red wine vinegar

3 tbsp olive oil

1 tbsp harissa

1/2 cup plain yogurt

salt and black pepper

directions

Wrap the beets in aluminum foil and bake in a 350 degree oven for 30-45 min depending on the size. Open the foil and test to see if the beets are done by inserting the tip of a knife into the beets. If it goes in without resistance, beets are done.

Slice the beets, season with salt and let cool.

Cook the lentils per box instructions.

While the lentils are cooking, make a quick vinaigrette by wisking the shallots, red wine and olive oil together.

Once lentils are cooked, drain any remaining liquid, add the cumin and vinaigrette to the lentils. Toss well. Add the arugula and chopped cilantro. Season with salt and pepper.

To assemble, spread the yogurt at the bottom of the plate. Swirl in the harissa. Top with the lentil mix and beets.

Finish by sprinkling the reserved cilantro and sunflower seeds on top.