Roasted Beet & Lentil Salad
with Goat Cheese
Roasted Beet & Lentil Salad
Earthy roasted beets and hearty lentils come together in a vibrant salad, finished with creamy goat cheese for a fresh, satisfying bite.
Ingredients
For 2 servings
- 2 ounce Arugula
- 2 tablespoon Balsamic Vinegar
- 2 ounce Crumbled Goat Cheese
- ½ tablespoon Honey
- ½ cup Lentils
- 8 ounce Pre-Cooked Beets
- 1 unit Red Onion
- 1 sprig Thyme
- 1 unit Veggie Stock Concentrate
- 1 ounce Walnuts
- 10 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyEasy
Total Time30m
Calories691
Protein30g
Carbs72g
Fat34g
Tags:
VeggieGluten-freeProtein SmartFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the goat cheese for a plant-based crumble or creamy avocado. For nut-free, leave out the walnuts and use toasted pumpkin or sunflower seeds if you still want crunch.
What to serve with it
Serve with warm crusty bread or a simple green soup to make it feel like a fuller lunch. A citrusy sparkling drink or light white wine also suits the earthy beets, lentils, and tangy cheese.
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