Lentils with Roasted Beets and Lemon

Preheat oven to 350.

Dice the beets and place them in a bowl. Add in the olive oil and sprinkle with sea salt. Spread the beets out onto a lined baking sheet.

Roast in the oven for about 35 minutes or until beets are soft

While the beets are cooking, add the lentils, carrot, and onion to a pot . Fill with enough water to cover the lentils. (About 2 cups) Bring to a boil, then turn down heat and simmer until all the water is absorbed and the lentils are soft.

To make the vinaigrette, add all the ingredients to a small bowl and mix together well.

To serve, add the beets and lentil mixture to a bowl. Pour the dressing over everything and toss. Garnish with fresh parsley. You can also add more salt if needed. Enjoy!