Utterly Up-Beet Salad

🥘 Ingredients

• arugula
  8 oz
• baby potatoes
  2 lb
• balsamic vinegar
  4 tbsp
• feta cheese
  ⅓ cup, ⅓ cup
• honey
  2 tbsp
• lentils
  2 c
• olive oil
  6 tbsp
• pepper
  2 tsp
• pre-cooked beets
  16 oz
• red onion
  2 unit
• salt
  2 tsp
• thyme
  4 unit
• veggie stock concentrate
  2 tbsp
• walnuts
  ¼ cup, ¼ cup

🍳 Cookware

• baking sheet
• small pot
• large bowl

1. 

   1

   pre-cooked beets arugula red onion baby potatoes walnuts balsamic vinegar feta cheese lentils thyme honey veggie stock concentrate olive oil salt pepper

   pre-cooked beets: 8 oz, arugula: 4 oz, red onion: 1 unit, baby potatoes: 1 lb, walnuts: ¼ cup, balsamic vinegar: 2 tbsp, feta cheese: ⅓ cup, lentils: 1 c, thyme: 2 unit, honey: 1 tbsp, veggie stock concentrate: 1 tbsp, olive oil: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Preheat oven to 400°F. Halve baby potatoes . Halve, peel, and chop red onion into ½-inch wedges. Strip thyme from stems and discard stems. Roughly chop leaves.

   baby potatoes: 1 lb, red onion: 1 unit, thyme: 2 unit
3. 

   3

   Toss potatoes, onion, thyme, a large drizzle of olive oil , and a pinch of salt and pepper on a baking sheet . Roast in oven until browned and tender, about ⏱️ 25 minutes . Toss halfway through.

   olive oil: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
4. 

   4

   In a small pot , add lentils , veggie stock concentrate , and enough water to cover by 1 inch. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cook until tender, about ⏱️ 20 minutes . Drain, then season with salt and pepper.

   lentils: 1 c, veggie stock concentrate: 1 tbsp
5. 

   5

   Meanwhile, cut pre-cooked beets into ½-inch wedges. Mix together honey and 1 tbsp balsamic vinegar in a large bowl . Add beets and toss to coat. Season with salt and pepper. With 5 minutes to go on the potatoes and onion, add beets to baking sheet and roast together for the last ⏱️ 5 minutes .

   pre-cooked beets: 8 oz, honey: 1 tbsp, balsamic vinegar: 2 tbsp
6. 

   6

   When veggies are done roasting, add them to same large bowl along with the lentils, a large drizzle of olive oil, and remaining balsamic vinegar. Toss until combined. Gently mix in arugula . Season with salt and pepper.

   arugula: 4 oz
7. 7

   Divide salad between plates. Sprinkle with feta cheese and walnuts before serving.

   feta cheese: ⅓ cup, walnuts: ¼ cup