Roasted Beet & Lentil Salad

Name: Roasted Beet & Lentil Salad with Goat Cheese
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 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; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Goat Cheese

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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 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

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

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!

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.

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!

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

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.

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