Black Lentil Beet Salad (Vegan)

Recipe and photo courtesy of Laura Pauli of Cucina Testa Rossa

• 2 cups black lentils
• 4 cups water
• 4 handfuls arugula leaves
• 4 beets, roasted, cut into 1” dice
• 1 cup sweet potato, roasted, cut into ½” dices
• 2 CARA MIA hearts of palms
• ½ jar CARA MIA artichoke hearts
• ¼ cup CARA MIA hand grilled piquillo peppers, thinly sliced
• 2 tbsp CARA MIA sun dried tomatoes
• 3 tbsp STAR extra-virgin olive oil
• 2 tbsp STAR golden balsamic vinegar
• 1 garlic clove, finely chopped
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard

In a 2 to 4-quart pot, add the lentils and water. Bring to a boil and reduce heat to medium, cover and simmer for 20 to 25 minutes to just tender. Strain to a bowl and set aside.

While the lentils are cooking, make the vinaigrette. In a small jar, add oil, vinegar, garlic, maple syrup and mustard with a pinch of sea salt and fresh ground black pepper. Shake thoroughly to fully mix.

To serve, add the arugula to the serving bowl, top with lentils and beets and drizzle half the vinaigrette over it. Add hearts of palm, artichoke hearts, peppers and sundried tomatoes and drizzle the remaining vinaigrette over the salad.