Roasted Beet and Lentil Salad with Feta Cheese, Arugula, and Walnuts

🥘 Ingredients

• arugula
  4 c
• baby potatoes
  12 oz
• balsamic vinegar
  2 tbsp
• black pepper
  1 tsp
• feta cheese
  1 c
• honey
  ½ tbsp
• lentils
  1 c
• olive oil
  3 tbsp
• pre-cooked beets
  8 oz
• red onion
  1 unit
• salt
  1 tsp
• thyme
  1 tbsp
• veggie stock concentrate
  1 unit
• walnuts
  ⅓ 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 black pepper

   pre-cooked beets: 8 oz, arugula: 4 c, red onion: 1 unit, baby potatoes: 12 oz, walnuts: ⅓ cup, balsamic vinegar: 2 tbsp, feta cheese: 1 c, lentils: 1 c, thyme: 1 tbsp, honey: ½ tbsp, veggie stock concentrate: 1 unit, olive oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   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.
3. 3

   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.
4. 

   4

   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.
5. 

   5

   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 .
6. 6

   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.
7. 7

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