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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

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Root veggies are in their prime during the winter months, and we’re taking full advantage! Roasted potatoes and red onion are tossed with sweet beets, crunchy walnuts, and tender lentils to create a textural masterpiece.

Tags:Gluten-freeVeggie
Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8.8 ounce

Pre-Cooked Beets

2 ounce

Arugula

1 unit

Red Onion

10 ounce

Baby Potatoes

1 ounce

Walnuts

(ContainsTree Nuts)

2 tablespoon

Balsamic Vinegar

2 ounce

Feta Cheese

(ContainsMilk)

½ cup

Lentils

¼ ounce

Thyme

1 ounce

Honey

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2518.768 kJ
Calories602 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate81 g
Sugar27 g
Dietary Fiber14 g
Protein23 g
Sodium622 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Baking Sheet
Pot
Strainer
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Preheat the oven to 400 degrees. Halve and slice the potatoes into ½-inch wedges. Halve, peel and chop the onion into 1-inch cubes. Strip the thyme from the stems and roughly chop the leaves. HINT: We’re roasting the onions in the oven, so don’t chop them too small or they will cook faster than the potatoes.

2

Roast the potatoes and onions: Toss the potatoes and onions on a baking sheet with the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for about 20 minutes, tossing halfway through, until golden brown.

3

Cook the lentils: Place the lentils in a small pot with the stock concentrate and enough water to cover by 1-inch. Bring to a boil, then reduce to a simmer for 20 minutes, until tender. Drain and season with salt and pepper.

4

Roast the beets: Meanwhile, cut the beets into ½-inch wedges. In a large bowl, whisk together 1 tablespoon balsamic and ½ tablespoon honey. Toss in the beets and season with salt and pepper. When the potatoes and onions are almost done, add the beets to the baking sheet and cook for 5 minutes.

5

Combine the salad: Once the roasted veggies are done, toss them in the same large bowl with the warm lentils, a large drizzle of olive oil, and the remaining balsamic. Carefully toss in the arugula and season with salt and pepper.

6

Plate: Serve the salad sprinkled with the feta cheese and walnuts and enjoy!