Skip to main content
Roasted Beet & Lentil Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Beet & Lentil Salad

Roasted Beet & Lentil Salad

with Goat Cheese

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 and tender lentils to create a textural masterpiece. Toss it with peppery arugula and a honey-balsamic vinaigrette with walnuts and goat cheese.

Tags:
Gluten-free
Veggie
Allergens:
Tree Nuts
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

8 ounce

Pre-Cooked Beets

2 ounce

Arugula

1 unit

Red Onion

10 ounce

Yukon Gold Potatoes

1 ounce

Walnuts

2 tablespoon

Balsamic Vinegar

2 ounce

Crumbled Goat Cheese

½ cup

Lentils

1 sprig

Thyme

½ tablespoon

Honey

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories691 kcal
Energy (kJ)2891.1 kJ
Fat34 g
Carbohydrate72 g
Dietary Fiber23 g
Protein30 g
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

Knife
Baking Sheet
Pot
Bowl

Instructions

Cube the onion
1

Preheat your oven to 400 degrees. Quarter the potatoes. Halve, peel, and cube the onion into 1-inch pieces. Strip the thyme leaves off the sprig. Hint: Make sure you don’t cut the onion too small or it will cook faster than the potatoes!

2

Toss the potatoes and onions with 1 tablespoon olive oil, thyme, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes.

3

Meanwhile, place the lentils in a pot with stock concentrate and enough water to cover them by 1 inch. Bring to a boil, reduce to a simmer, cook for 20 minutes, until tender. Drain and season with salt and pepper. Add more water if necessary. Tip: Love cooking lentils but hate the wait? We use French lentils, which cook in half the time! Be sure to only salt them towards the end of cooking, otherwise they will take all night!

Whisk 1 tablespoon of balsamic vinegar
4

Meanwhile, cut the beets into wedges. In a bowl, whisk 1 tablespoon balsamic vinegar with 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 roast for about 5 minutes.

Transfer the roasted veggies to the bowl
5

Once the potatoes are cooked, transfer the roasted veggies to a bowl. Add the arugula, warm lentils, 1 tablespoon olive oil, and remaining balsamic. Toss and season with salt and pepper.

6

Serve the lentil salad with walnuts and goat cheese on top!

Meal right image

Explore Similar Recipes

Meal left image

More delicious recipes with similar ingredients

Roasted Half Chicken With Cherry Sauce

Roasted Half Chicken With Cherry Sauce

plus Lemon Ricotta Crostini, Mashed Potatoes & Asparagus
Chimichurri Tofu & Spinach Grain Bowls

Chimichurri Tofu & Spinach Grain Bowls

with Mixed Sweet Potato Jumble
Crispy Chicken Tenders with BBQ Sauce

Crispy Chicken Tenders with BBQ Sauce

plus Potato Wedges & Mixed Greens
Elote-Style Corn & Potato Chowder

Elote-Style Corn & Potato Chowder

with Cotija Cheese, Pepitas & Cilantro
Portobello & Bell Pepper Fajita Bar

Portobello & Bell Pepper Fajita Bar

One recipe–endless ways to enjoy!
Shawarma-Spiced Braised Chickpeas & Kale

Shawarma-Spiced Braised Chickpeas & Kale

with Sweet Potato, Harissa Aioli & Golden Raisins
Crispy Spiced Chickpeas & Pistachio Rice

Crispy Spiced Chickpeas & Pistachio Rice

with Apricots, Cucumber Salad & Spicy Harissa Aioli
Homemade Sweet Corn & Ginger Wontons

Homemade Sweet Corn & Ginger Wontons

with Coconut Curry Sauce, Peanuts & Cilantro
Steakhouse-Style Beef Tenderloin Sandos

Steakhouse-Style Beef Tenderloin Sandos

with Gouda, Arugula Salad, Potato Wedges & Truffle Mayo
Southwest Steak Fajita Tacos

Southwest Steak Fajita Tacos

with Pico de Gallo & Spiced Crema
Persian-Style Chicken with Jeweled Rice

Persian-Style Chicken with Jeweled Rice

Enjoy a multi-dish culinary tour of a new destination!
Green Goddess Chickpea Salad Sandwiches

Green Goddess Chickpea Salad Sandwiches

with Arugula-Parmesan Salad
Creamy Mushroom Ravioli with Ricotta

Creamy Mushroom Ravioli with Ricotta

3 easy steps to a delicious dinner
Chicken & Crispy Prosciutto Grain Bowls

Chicken & Crispy Prosciutto Grain Bowls

with Arugula, Shallot & Parmesan
Creamy Garlic Chicken & Mushroom Penne

Creamy Garlic Chicken & Mushroom Penne

with Dark Meat Chicken, Crème Fraîche & Scallions
Louisiana-Style Shrimp Étoufée

Louisiana-Style Shrimp Étoufée

with Rice & Scallions
Lemony Chicken & Zucchini Rice Bowls

Lemony Chicken & Zucchini Rice Bowls

with Chicken Thighs & Garlic Crema
Honey BBQ Pulled Chicken Sandwiches

Honey BBQ Pulled Chicken Sandwiches

with Mac 'n' Cheese & Roasted Green Beans
Za’atar-Crusted Halloumi & Mixed Grains

Za’atar-Crusted Halloumi & Mixed Grains

3 easy steps to a delicious dinner
Salami Spinach Risotto

Salami Spinach Risotto

Includes recyclable aluminum tray