Lenten Beetroot and Quinoa Salad

Wash the beets thoroughly and boil until tender (about 40–60 minutes). Let them cool, peel, and coarsely grate.

Rinse the quinoa under cold water and cook according to the package instructions (usually about 15 minutes). Let it cool.

Wash and dry the arugula.

Lightly toast the walnuts in a dry skillet or oven until fragrant. Let them cool and roughly chop.

Remove the seeds from the pomegranate.

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well combined.

In a large bowl, combine the grated beets, cooked quinoa, and arugula.

Add the walnuts and pomegranate seeds.

Drizzle the salad with the prepared dressing and toss gently to ensure all ingredients are evenly coated.