Beet Lentil Quinoa Salad
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Ingredients
Salad ingredients
4 medium beets + 1 tsp olive oil
¾ cup green lentils
¾ cup quinoa
4 cups arugula
1 sliced avocado
1/3 cup sliced mint or dill
½ cup crumbled feta
¼ cup unsalted roasted pumpkin seeds
¼ cup dried cranberries
Dressing ingredients
1 medium carrot, peeled and chopped
2 Tbsp olive oil
2 Tbsp white wine vinegar
2 Tbsp Miso
1 Tbsp grated ginger
1 tsp toasted sesame oil
Directions
Heat oven to 400F.
Wash the beets and chop into 1 inch cubes. Massage the beets with 1 tsp olive oil and bake until tender about 30 minutes. Remove and let cool. Once cooked, cut them in smaller bites if you prefer.
Meanwhile cook the lentils as package instruction and do the same for the quinoa.
Dressing
In a stick blender container or regular blender place all the ingredients except water and mix to desired consistency adding water as you go along.
To serve
Divide arugula among plates and top with lentils, quinoa, avocado, mint, beets, feta, pumpkin seeds, and dried cranberries. Top with carrot dressing.