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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
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.
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.
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.
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.
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.
Plate: Serve the salad sprinkled with the feta cheese and walnuts and enjoy!