Halal Warm Lentil and Roasted Beet Salad

• 1 cup green or brown lentils, cooked
• 4-5 medium beets, peeled and cubed
• 1 red onion, wedged
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar or lemon juice
• 1 tsp Dijon mustard, garlic, salt, pepper
• Fresh arugula or spinach, goat cheese or feta (optional), walnuts

1. 1Toss beets and onion with oil, salt, and pepper. Roast at 425°F for 35-40 minutes until tender.
2. 2Whisk olive oil, vinegar/lemon, mustard, garlic, salt, and pepper for dressing.
3. 3Toss warm roasted vegetables with cooked lentils, greens, and dressing. Top with nuts and cheese if using. Serve warm.

Nutrition values are estimates.