In a tray, add the mix of baby carrots, the red beet cut into 4 pieces, the same thing I did with the red onion,
Sprinkle with honey, oil, balsamic vinegar, season with salt and pepper to taste and bake for 30 minutes, temperature 200 C, periodically mixing the vegetables.
For dressing: mix, pesto sauce, chopped parsley, crushed garlic, red wine vinegar, hot pepper, olive oil, salt and black pepper.
To assemble the salad, in a platter add the spinach, sometimes the prior boiled lentil, the baked and cooled vegetables, mozarella, sprinkle with the prepared dressing and enjoy.
Enjoy your meal!
