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.