In a tray, add the mix of baby carrots, beetroot cut into 4 pieces, the same was done with the red onion, drizzle with honey, oil, balsamic vinegar, season with salt and pepper to taste, and bake for 30 minutes at 200 C, stirring the vegetables periodically.
For the dressing: mix together the pesto sauce, chopped parsley, crushed garlic, red wine vinegar, red pepper flakes, olive oil, salt, and black pepper.
To assemble the salad, add spinach to a platter, sprinkle with pre-cooked lentils here and there, add roasted and cooled vegetables, mozzarella, drizzle with the prepared dressing, and enjoy.
Bon appétit!
