---
title: Roasted Beet and Lentil Salad with Feta Cheese, Arugula, and Walnuts
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-beet-and-lentil-salad-5681bdbdf8b25e8a468b4567
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Gluten Free
  - Veggie
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/roasted-beet-and-lentil-salad-with-feta-cheese-arugula-and-walnuts.avif"
---
@pre-cooked beets{8%oz}
@arugula{4%cups}
@red onion{1%unit}
@baby potatoes{12%oz}
@walnuts{⅓%cup}
@balsamic vinegar{2%tbsp}
@feta cheese{1%cup}
@lentils{1%cup}
@thyme{1%tbsp}
@honey{½%tbsp}
@veggie stock concentrate{1%unit}
@olive oil{3%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}

Preheat the oven to 400°F. Halve and slice the baby potatoes into ½-inch wedges. Halve, peel, and chop the red onion into 1-inch cubes. Strip the thyme leaves from the stems and roughly chop. -- Do not chop the onions too small, or they will cook faster than the potatoes.

Toss the potatoes and onions on a #baking sheet{} with the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven and roast ~{20%minutes}, tossing halfway through, until golden brown.

Place the lentils in a #small pot{} with the veggie stock concentrate and enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer ~{20%minutes} until tender. Drain and season with salt and pepper.

Meanwhile, cut the pre-cooked beets into ½-inch wedges. In a #large bowl{}, whisk together 1 tbsp balsamic vinegar and 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}.

Once the roasted veggies are done, transfer them to the large bowl with the warm lentils. Add a large drizzle of olive oil and the remaining balsamic vinegar. Carefully toss in the arugula and season with salt and pepper.

Divide the salad onto plates and sprinkle with feta cheese and walnuts. Serve immediately and enjoy.