Lentil Salad with Baked Beets Spinach and Yogurt Mint Dressing

Ingredients

• 6 cups spring or filtered water
• 1 cup french green lentils
• 1 bay leaf
• 2 tablespoons finely chopped shallot (1 small)
• 2 tablespoons finely chopped fresh italian parsley
• 1 1/2 tablespoons aged balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt or to taste
• Freshly ground black pepper to taste
• 1/2 cup plain, non-fat greek yogurt
• 2 tablespoons lemon juice
• 1/4 cup coarsely chopped fresh mint
• 1/8 teaspoon sea salt
• Freshly ground black pepper to taste
• 3 medium red beets – baked (see cook’s note)
• 1 large handful (2 oz) (57gr) baby spinach

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