Warm Lentil Salad

Preheat oven to 350ºF (180ºC).

Place beets on a nonstick tray and bake 35 minutes. Add squash and continue baking an additional 25 minutes. Remove from oven and allow to cool.

Meanwhile, rinse lentils. Place in a saucepan with 4 cups of water and bring to boil. Simmer for about 25 minutes until tender. Drain and allow to cool.

Meanwhile, dry roast walnuts in a small fry pan until nicely browned. Crush and set aside.

When cooked beets are cool enough to handle, peel and cut into ½ inch (1.5 cm) cubes. Place in a bowl and add warm squash and lentils. Add crushed walnuts, sumac, red onion and mint leaves.

Make the dressing by whisking together pomegranate molasses (or honey) and olive oil. Drizzle over salad and toss carefully.

Note: The pomegranate molasses (and sumac spice) is a classic Turkish twist. You can buy them from specialty stores or online.