Red Lentil and Roasted Beet Salad


3 cups of cooked red lentils,slightly al dente

3 small beets, roasted, peeled, and diced

1/4 cup sliced celery

1/4 cup diced red onion

1/4 cup minced fresh tarragon

1/4 cup minced fresh Italian parsley

Juice of three lemons

1 Tablespoon of honey or sugar

Salt and freshly ground pepper to your liking

1/3 cup EVO


Combine all of the ingredients and chill for at least 1 hour before serving.

Serve on Curly Endive garnished with fresh tarragon.