How to Make Vibrant Greek-Inspired Lentil Beet Salad

• Rinse 1 cup of green lentils under cold water. Combine with 3 cups of water in a pot, bring to a boil, then simmer for 20-25 minutes until tender but firm.
• Preheat your oven to 400°F (200°C). Wrap whole beets in foil and roast for about 45-60 minutes until they're fork-tender. Once cooled, peel and dice them into bite-sized pieces.
• Chop 1 cucumber into small cubes and thinly slice half a red onion. Soak the sliced onion in cold water for 10 minutes to mellow its flavor.
• In a small bowl, whisk together ¼ cup of high-quality olive oil, the juice of one lemon, 1 teaspoon of dried oregano, and salt and pepper to taste until well combined and emulsified.
• In a large bowl, mix cooked lentils, diced roasted beets, chopped cucumber, drained onions, and crumbled feta cheese. Drizzle with your zesty dressing and gently toss to combine all the flavors.
• Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors. It's delicious cold or at room temperature!