Utterly Up-Beet Salad
Featuring French Lentils and Baby Potatoes
Utterly Up-Beet Salad
Earthy French lentils and tender baby potatoes bring hearty balance to this vibrant beet salad, with fresh flavor and plenty of color in every bite.
Ingredients
For 2 servings
- 2 ounce Arugula
- 10 ounce Baby Potatoes
- 2 tablespoon Balsamic Vinegar
- ½ cup Feta Cheese
- ½ 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
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories580
Protein22g
Carbs72g
Fat24g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, skip the feta or use a plant-based crumbly cheese; for a nut-free version, leave out the walnuts or replace them with toasted seeds. If you need it vegan, swap the honey for maple syrup while keeping the same sweet-tart balance.
What to serve with it
Serve this salad with crusty bread or warm pita to make it feel more complete, and add a simple soup if you want a lighter dinner. It also works well beside roasted vegetables or grilled fish for an easy lunch spread.
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