📖 Instructions

1. Preheat your oven to 400°F (200°C). Trust me, getting that oven nice and toasty is the first step to beetroot bliss.
2. Wash the beets thoroughly. Trim off the tops and bottoms, and wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt. Those beets love a good spa day in the oven.
3. Place the foil-wrapped beets on a baking sheet and roast for 45-60 minutes, or until they are easily pierced with a fork. Roasting time depends on their size, so keep an eye on 'em!
4. While the beets are roasting, cook the lentils according to package instructions. I like to use French green lentils (Puy lentils) for their firm texture and nutty flavor. Brown or green lentils are fine, too though.
5. Once the lentils are cooked, drain any excess water and set them aside to cool slightly. Nobody likes a soggy salad, right?
6. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. This dressing? It's basically liquid gold.
7. Once the beets are cool enough to handle, peel them and cut them into bite-sized pieces. Wear gloves if you want to avoid beet-stained hands! Though, TBH, I never bother.
8. In a large bowl, combine the cooked lentils, roasted beets, crumbled goat cheese, and chopped fresh parsley. Oh, and a handful of walnuts? A-mazing.
9. Pour the dressing over the salad and toss gently to combine. Don't overmix – you want to keep those beets looking pretty.
10. Serve immediately or chill for later. This salad is delicious warm, cold, or at room temperature! What does this mean for you? It means you can make it ahead of time!