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