Utterly Up-Beet Salad

Toss potatoes, onion, thyme, a large drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until browned and tender, about 25 minutes. Toss halfway through.

In a small pot, add lentils, stock concentrate, and enough water to cover by 1 inch. Bring to a boil over mediumhigh heat, then lower heat and reduce to a simmer. Cook until tender, about 20 minutes. Drain, then season with salt and pepper.

Meanwhile, cut beets into ½-inch wedges. Mix together honey and 1 TBSP balsamic vinegar (we’ll be using the rest later) in a large bowl. Add beets and toss to coat. Season with salt and pepper. With 5 minutes to go on the potatoes and onion, add beets to baking sheet and roast together for the last 5 minutes.

When veggies are done roasting, add them to same large bowl along with the lentils, a large drizzle of olive oil, and remaining balsamic vinegar. Toss until combined. Gently mix in arugula. Season with salt and pepper.