To prepare the products. Beets and carrots pre-boil or bake. Vegetables to cool. *I baked the vegetables in the oven in foil or sleeve for baking. This is the best way to preserve the taste and benefits of vegetables. Beet requires about one and a half hours at a temperature of 180*C for carrots - about 40 minutes.

Boil the lentils according to the instructions on the package. *I cook without adding salt, about 15 minutes after boiling on low heat. The finished lentils for this salad is washed under running cold water. **The lentils in this salad is used as a replacement for potatoes. This is the very "best" replacement for our body. Is unprofitable "heavy" potato starch we get the valuable vegetable protein. Black lentils it allows you to make dish is not only healthy, but also spectacular.

Peel and boil the squid until tender, 3-5 minutes in boiling water so they do not become "rubber". Cool. *I instead of squid, little cuttlefish. I like their dense structure and "crunchiness".

All the vegetables are finely cut into cubes, roughly the same size. Onion cut into smaller pieces (for an Amateur).

Squid cut into rings or just - dice.

Prepare the filling "salad". Mix olive oil with vinegar in a 2:1 ratio, add salt and pepper to taste optional add the mustard, stir vigorously (whisk) or fork mix all in a container with a lid - close the lid and vigorously shake. * In French cuisine, the word "salad" denotes a sauce made from olive oil with vinegar, salt and pepper, often mustard. Most likely, our salad"salad" got its name from this filling, but the vinegar we have somehow not caught on, however, like olive oil, which we used to replace sunflower. And yet, sauce-vinaigrette is a classic, the simple and very suitable dressing for many salads French (and not only) cuisine. If you haven't tried salads so be sure to try.

Beets put in a salad bowl and dress with sauce. *Beets dressed with the first, partly to prevent staining other products.

Put all other ingredients in a salad bowl.

Add the sauce and mix well. To rectify of salt and pepper according to your taste. Optionally you can also add a green feather onions and/or parsley will be here very opportunely.

Put the salad in a plate on lettuce leaves and serve, garnished with rings of red onion and/or squid rings, with Borodino bread (optional). *Lettuce has a distinct vegetable taste and goes well with black lentils. Any additional ingredients like peas or sauerkraut it does not require, as in this case, the taste of lentils will be lost. This version is much healthier (and in my opinion, tastier) traditional vinaigrette. Instead of potato starch here there is a most useful plant protein thanks to the lentils. Squid also beneficial to complement the taste of the finished salad.