Ingredients
2 medium-sized beetroots, roasted or boiled and diced
1 cup cooked lentils
1/4 cup chopped walnuts or almonds
1/4 cup chopped fresh parsley or cilantro
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper to taste
Instructions
In a large bowl, combine the diced beets, cooked lentils, walnuts/almonds, parsley/cilantro, olive oil, lemon juice, salt, and pepper.
Gently toss everything together until well combined.
For best flavour, chill the salad in the refrigerator for at least 30 minutes before serving.