Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Place the beets and shallots onto the tray and mix with the oil, thyme, salt, and pepper. Roast for 25-30 minutes, or until just fork soft. Place the shallots in the middle of the tray so that they cook more slowly.
Cook the lentils while the beets are roasting if they're not yet cooked.
300 grams cooked black lentils*
Place the lentils into the base of a large bowl and top with the pears, pomegranate seeds, and nuts. Add the beets and shallots when they're ready. Top with the vinaigrette and serve warm.
2 pears, 1/2 pomegranate seeds, 50 grams nuts or seeds
Mustard Balsamic Vinaigrette
Add all of the ingredients to a container or jar and shake until very well combined. Store any leftovers in the refrigerator for up to 5 days.
60 ml olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon dijon or grainy mustard**, 1/2 teaspoon maple syrup or honey, 1/4 teaspoon sea salt, 1/4 teaspoon pepper
Notes
• If your shallots are starting to crisp too much, or turning too dark, remove them and set aside before the beets are finished cooking.* Cook the lentils, simply covered in plenty of water, for 15-20 minutes while the beets are roasting if they haven't been cooked ahead of time. If going from dry, it's about 150 grams / 1 cup.** Any normal mustard will work here, just not yellow mustard for hot dogs.