Drizzle olive oil into a skillet over medium heat. When it is hot toss in the diced onions and sauté for about 5 minutes until they begin to pick up color.

*Peel the beets with a vegetable peeler and shred with a box or cheese grater. If you have itty-bitty beets and carrots, don’t bother peeling them just give them a rough scrub. Next, mince the tiny roots fine rather than scraping off your fingertips trying to shred them.

Add in the shredded or minced beets, carrots, salt & pepper to the skillet of onions. Sauté for about a minute. Pour in a generous splash of water (about 1/4 cup) and simmer allowing the water to evaporate fully. Bite the beets, if you want them more tender add more water and continue to simmer.

Pour in the balsamic, take care as the vinegar fumes can sting your eyes. When the steam subsides, fold in the cooked lentils.

Adjust the seasonings to taste, adding more salt & pepper or balsamic if desired.

**To cook lentils, it is best to follow the package instructions and cook the beans before the beet mixture. If you do not have package instructions. Here is what to do:
Rinse the lentils well and pick through for any debris. Place the lentils with twice as much water in a saucepan and bring them up to a simmer over medium-high heat. Reduce the heat to a simmer and check the lentils after about 15-20 minutes. Continue to simmer, adding more boiling water if needed, until they are completely cooked through and tender to the bite. Was they are tender add a generous pinch of salt. Strain off any excess water. This French Lentils recipe is another option if you want to follow a more detailed recipe.