Roasted Beet & Lentil Salad

🥘 Ingredients

• arugula
  4 oz
• balsamic vinegar
  1 tbsp
• crumbled goat cheese
  4 oz
• honey
  ½ tbsp
• lentils
  1 c
• olive oil
  2 tbsp
• pepper
• pre-cooked beets
  1 lb
• red onions
  2 unit
• salt
• thyme
  2 sprig
• veggie stock concentrate
  2 unit
• walnuts
  2 oz
• yukon gold potatoes
  20 oz

🍳 Cookware

• baking sheet
• pot
• bowl

1. 

   1

   Preheat your oven to 400 degrees. Quarter the yukon gold potatoes . Halve, peel, and cube the red onions 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!

   yukon gold potatoes: 20 oz, red onions: 2 unit, thyme: 2 sprig
2. 

   2

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

   olive oil: 1 tbsp, salt, pepper
3. 3

   Meanwhile, place the 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, 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!

   lentils: 1 c, veggie stock concentrate: 2 unit
4. 

   4

   Meanwhile, cut the pre-cooked beets into wedges. In a bowl , whisk balsamic vinegar with 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 .

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

   5

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

   arugula: 4 oz, olive oil: 1 tbsp
6. 6

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

   walnuts: 2 oz, crumbled goat cheese: 4 oz