---
title: Roasted Beet & Lentil Salad
source: { name: HelloFresh, url: https://www.hellofresh.com/recipes/roasted-beet-lentil-salad-54c909536ced6e39178b4567 }
servings: 2
prep time: "10 minutes"
cook time: "20 minutes"
time required: "30 minutes"
difficulty: Easy
allergens: [Tree Nuts, Milk]
tags: [Gluten Free, Veggie, Salad, Lentils]
rating: 4.0
rating_count: 369
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Sweet beets and tender lentils create a satisfying textural masterpiece
  - theme: Ease of prep
    text: Quick roasting and simple tossing make this an easy weeknight meal
image: "https://images.recipes.furrysalamander.com/roasted-beet-lentil-salad.avif"
---
Preheat your oven to 400°F. Quarter @yukon gold potatoes{2%unit}. Halve, peel, and cube @red onion{1%unit} into 1-inch pieces. Strip leaves from @thyme{1%sprig}. [- -] Make sure you don’t cut the onion too small or it will cook faster than the potatoes! [- -]

Toss the potatoes and onions with 1 tbsp @olive oil{2%tbsp}, thyme, @salt{1%tsp}, and @pepper{½%tsp}. Spread them out on a #baking sheet{} and roast ~{20%minutes}.

Meanwhile, place @lentils{1%cup} in a #pot{} with @veggie stock concentrate{1%unit} 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! [- -]

Meanwhile, cut @pre-cooked beets{1%unit} into wedges. In a #bowl{}, whisk 1 tbsp @balsamic vinegar{2%tbsp} with ½ tbsp @honey{½%tbsp}. 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 potatoes are cooked, transfer the roasted veggies to the bowl. Add @arugula{1%unit}, warm lentils, remaining olive oil, and remaining balsamic vinegar. Toss and season with salt and pepper.

Serve the lentil salad topped with @walnuts{¼%cup} and @crumbled goat cheese{3%oz}.