Shaved Root Salad with Crispy Lentils - alive magazine

Ingredients

• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) pure maple syrup
• 1 Tbsp (15 mL) grainy mustard
• 1 Tbsp (15 mL) filtered water
• 1 Tbsp (15 mL) sherry vinegar or apple cider vinegar
• 1 tsp (5 mL) prepared horseradish
• 1 clove garlic, grated with a microplane grater
• Salt and pepper, to taste
• 1/3 cup (75 mL) French or black beluga lentils, rinsed
• 1/2 tsp (2 mL) extra-virgin olive oil
• 2 small beets, peeled, or 1 medium (I use 2 small ones of different colours)
• 2 medium carrots, peeled
• 1 small celery root, peeled
• 2 Tbsp (30 mL) chopped fresh dill (about 2 sprigs), for garnish