Vegetable Lentil Salad with Chimichurri Sauce

½ c dried French Lentils
1 beet
1 medium sized zucchini,  chopped
½ red onion, chopped
¼ red bell pepper, chopped

Chimichurri Sauce 
1 bunch parsley, leaves finely chopped 
1 bunch cilantro, leaves finely chopped 
3 tablespoons capers, finely chopped 
2 garlic cloves, minced 
1 tablespoons dried oregano
1½ tablespoons red wine vinegar 
1½ teaspoons salt 
½ teaspoon red pepper flakes 
½ teaspoon ground black pepper 
½ cup olive oil

Place all Chimichurri ingredients in a blender or food processor. Blend on medium speed until evenly blended. 

Boil lentils until tender. Boil or roast beet until cooked thru then peel and dice.

Saute onion, bell pepper and zucchini with a little bit of olive oil from the chimichurri sauce. Mix all cooked ingredients with 2 tbs of chimichurri sauce.