Beetroot, spinach and lentil, honey balsamic vinegar salad

1. In a bowl, mix beets, spinach, lentils and parsley nuts.
2. In a small bowl, whisk balsamic vinegar, honey, olive oil, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix gently.
4. Let sit for 10 minutes before serving to allow the flavors to marinate.
Prep time: 15 minutes
Portions: 4
Calories par portion: 220