Cook the lentils according to package instructions until tender.

Roast the beets until soft, then peel and dice them.

Chop the cucumber, cherry tomatoes, red onion, and parsley.

In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, and minced garlic.

Season with salt and pepper to taste.

In a large mixing bowl, combine lentils, beets, cucumber, cherry tomatoes, red onion, and parsley.

Drizzle the dressing over the salad and toss gently to combine.

Serve chilled or at room temperature.