Lentil, apple and beet salad with goat cheese - Le Coup de Grâce

Ingredients

• 4 large yellow beets
• 240g (4 bags) TIPIAK green lentils (about 3 cups cooked)
• 2 Empire apples cut in half, hearts removed, and sliced
• 1 red pepper, diced
• 2 green onions, sliced ​​thinly
• 12 fresh mint leaves, finely chopped
• 12 fresh basil leaves, finely chopped
• A nice handful of arugula
• 3 tablespoons sunflower seeds
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons white balsamic vinegar
• 100g unripened goat cheese, crumbled
• Salt and pepper from the mill