Ruby Beet & Lentil Bowl

Ingredients

• 1 cup (160 g) cooked barley
• 2 lb (900 g) raw beets
• 4 cups (800 g) cooked lentils
• 3 tbsp (45 ml) olive oil
• 2/3 cup (80 g) chopped walnuts
• 4 tbsp (56 ml) balsamic vinegar
• 1 1/2 tbsp (20 g) Dijon mustard
• 6 cups (120 g) arugula
• 4 tbsp (12 g) chopped fresh dill
• 1/2 tsp (1.2 g) black pepper

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Method

1. Heat the oven to 400°F (200°C). Cut the beets into wedges, toss with half the oil, spread on a half sheet pan and roast 30-35 minutes, until a knife meets no resistance.
2. Toast the walnuts in a dry pan until they smell nutty.
3. Whisk the vinegar, mustard, remaining oil and pepper and toss it through the warm lentils.
4. Fold in the barley, beets and arugula, and finish with walnuts and dill.