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.
Yukon Gold Potatoes
Crumbled Goat Cheese(ContainsMilk)
Vegetable Stock Concentrate
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.
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!