Roasted Beet & Lentil Salad

🥘 Ingredients

• arugula
  1 unit
• balsamic vinegar
  2 tbsp
• crumbled goat cheese
  3 oz
• honey
  ½ tbsp
• lentils
  1 c
• olive oil
  2 tbsp
• pepper
  ½ tsp
• pre-cooked beets
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• thyme
  1 sprig
• veggie stock concentrate
  1 unit
• walnuts
  ¼ cup
• yukon gold potatoes
  2 unit

🍳 Cookware

• baking sheet
• pot
• bowl

1. 

   1

   Preheat your oven to 400°F. Quarter yukon gold potatoes . Halve, peel, and cube red onion into 1-inch pieces. Strip leaves from thyme . Make sure you don’t cut the onion too small or it will cook faster than the potatoes!

   yukon gold potatoes: 2 unit, red onion: 1 unit, thyme: 1 sprig
2. 

   2

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

   olive oil: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
3. 3

   Meanwhile, place lentils in a pot with veggie stock concentrate and enough water to cover them by 1 inch. Bring to a boil, reduce to a simmer, and cook ⏱️ 20 minutes until tender. Drain and season with salt and pepper. Add more water if necessary. 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!

   lentils: 1 c, veggie stock concentrate: 1 unit
4. 

   4

   Meanwhile, cut pre-cooked beets into wedges. In a bowl , whisk 1 tbsp balsamic vinegar with ½ tbsp 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 ⏱️ 5 minutes .

   pre-cooked beets: 1 unit, balsamic vinegar: 2 tbsp, honey: ½ tbsp
5. 

   5

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

   arugula: 1 unit
6. 6

   Serve the lentil salad topped with walnuts and crumbled goat cheese .

   walnuts: ¼ cup, crumbled goat cheese: 3 oz