In a baking tray, add the mix of baby carrots, red beet cut into 4 pieces, do the same with the red onion, drizzle with honey, oil, balsamic vinegar, season with salt and pepper to taste, and roast 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!
