Beet & Lentil Salad

Ingredients

3 cups (750 mL) beets, boiled tender, peeled, medium dice

2 cups (500 mL) whole red lentils, cooked

3 cups (750 mL) baby arugula

1 cup (250 mL) goat’s cheese, crumbled

2 tsp (10 mL) kosher salt

1 tsp (5 mL) ground black pepper

½ cup (125 mL) apple cider vinegar

1 Tbsp (15 mL) Dijon mustard

½ cup (125 mL) extra virgin olive oil

2 Tbsp (30 mL) chives, minced