Ingredients

• 1 cup french lentils, washed and soaked for 20-50 minutes Salad
• 1 large carrot, cut into cubes Salad
• 1-2 medium size beets, sliced Salad
• 1-2 garlic cloves, minced Salad
• 1 tbsp olive oil Salad
• 1/4 tsp sea salt Salad
• 1/2 cup hazelnuts, raw or dry roasted Salad
• 1 handful arugula, sprouts or lettuce Salad
• 1 tbsp sesame seeds Salad
• 1 tbsp hemp seeds Salad
• fresh mint Salad
• fresh parsley Salad
• 1/4 cup tahini Dressing
• 1/4 cup freshly squeezed lemon Dressing
• 2 tbsp raw apple cider vinegar Dressing
• 1 tbsp amber maple syrup Dressing
• 1/3 olive oil or sesame oil Dressing
• pinch of sea salt and pepper Dressing

Instructions

1. To make the dressing, put all the ingredients in a container with an airtight lid, close and shake really well until it's combined.
2. For the salad, put the soaked lentils into pot and fill with filtered water. Bring to a boil then reduce the heat to low, cover with a lid and cook for 20 minutes.
3. In a pan over medium heat, drizzle with olive oil, add the beet slices and the minced garlic, and cook for a couple of minutes on each side, or until nicely golden. Put aside on a plate.
4. Reuse the same pan while it's still hot (medium heat) to quickly saute the carrot cubes until they start to roast. Drizzle a bit more olive oil if the pan is too dry. This should also be quick, 3-5 minutes. Remove from heat.
5. Serve the salad with a small handful of greens, the cooked lentils and carrots, the roasted beets and garlic, sprinkle with coarsely chopped parsley, mint and sesame seeds (if using), some hemp seeds and toasted hazelnuts. Generously drizzle the dressing.
6. Enjoy the salad warm or cold. Great for lunches!