Lentil and Beet Salad
Earthy lentils and roasted beets with creamy goat cheese and walnuts, a colorful vegetarian salad that's equally elegant and filling.
40minutes
4servings
360calories
16gprotein
$2.40per serving
Ingredients (serves 4)
- 1.5 cups lentils
- 3 medium beets
- 5 cups arugula
- 1/2 cup goat cheese
- 1/2 cup walnuts
- 1 red onion
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Boil lentils in salted water for 20 minutes until tender, then drain.
- 2
Peel and chop beets, then toss in large bowl with balsamic vinegar, olive oil, salt, and pepper.
- 3
Toast walnuts in dry skillet for 3 minutes, then chop.
- 4
Thinly slice red onion.
- 5
Combine cooled lentils with beets, onion, and arugula in bowl.
- 6
Crumble goat cheese on top and sprinkle with walnuts before serving.
