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Roasted Beet and Lentil Salad with Feta Cheese, Arugula, and Walnuts

Roasted Beet and Lentil Salad with Feta Cheese, Arugula, and Walnuts

Earthy roasted beets and tender lentils meet peppery arugula, creamy feta, and crunchy walnuts in a vibrant salad that’s hearty, fresh, and full of flavor.

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Ingredients

For 2 servings

  • 2 ounce Arugula
  • 10 ounce Baby Potatoes
  • 2 tablespoon Balsamic Vinegar
  • 2 ounce Feta Cheese
  • 1 ounce Honey
  • ½ cup Lentils
  • 8.8 ounce Pre-Cooked Beets
  • 1 unit Red Onion
  • ¼ ounce Thyme
  • 1 unit Veggie Stock Concentrate
  • 1 ounce Walnuts

Additional Ingredients

  • 1 tablespoon Olive Oil
  • box Pepper
  • box Salt
Roasted Beet and Lentil Salad with Feta Cheese, Arugula, and Walnuts
PDF
DifficultyEasy
Total Time30m
Calories602
Protein23g
Carbs81g
Fat22g
Tags:
VeggieGluten-freeFiber Smart
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free version, skip the feta or use a plant-based cheese with a salty tang. For a nut-free salad, leave out the walnuts and add toasted seeds for the same crunch.

What to serve with it

Serve with warm crusty gluten-free bread or a simple tomato soup to make it feel more complete. A crisp white wine or sparkling water with lemon also suits the earthy beets, lentils, and feta.

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