Lentil and Roasted Beet Salad
Earthy roasted beets and hearty lentils pair with creamy goat cheese and bright herbs for a vegetarian salad that feels restaurant-worthy yet weeknight-simple.
Ingredients (serves 4)
- 1.5 cups lentils
- 3 medium beets
- 8 cups mixed greens
- 1 red onion
- 0.5 cup goat cheese
- 0.25 cup fresh mint
- 3 tbsp balsamic vinegar
- 0.5 cup olive oil
- 2 cloves garlic
- Salt and black pepper
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Save this recipeInstructions
- 1
Preheat oven to 400°F. Wrap beets in foil and roast until tender when pierced, about 35 minutes.
- 2
While beets roast, cook lentils in salted water until tender but not mushy, about 25 minutes. Drain and cool slightly.
- 3
Mince garlic. Whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- 4
Cool beets until handleable, then peel and cube. Thinly slice red onion. Chop fresh mint.
- 5
Toss lentils and beets with half the dressing. Toss mixed greens with remaining dressing and arrange on plates.
- 6
Top greens with lentil-beet mixture, red onion, and goat cheese crumbles. Garnish with fresh mint and serve.
