Roasted Beet and Lentil Salad with Goat Cheese and Walnuts

Root vegetables shine in this warm and satisfying salad, perfect for chilly months. Roasted Yukon Gold potatoes and red onion are paired with sweet pre-cooked beets and tender lentils, all tossed with peppery arugula and a tangy honey-balsamic vinaigrette.

Topped with creamy crumbled goat cheese and crunchy walnuts, this dish offers a delightful mix of textures and flavors. It’s a complete meal that’s gluten-free and packed with protein and fiber.

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Ingredients

8 ounce Pre-Cooked BeetsView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Crumbled Goat CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup LentilsView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Quarter the potatoes. Halve, peel and cut the red onion into 1-inch pieces. Strip the thyme leaves from the sprig.
2. Toss the potatoes and onions with 1 tablespoon olive oil, thyme, salt and pepper. Spread on a baking sheet and roast for 20 minutes.
3. Meanwhile, place lentils in a pot with the veggie stock concentrate and enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until tender. Drain and season with salt and pepper. Add more water if needed during cooking.
4. While lentils cook, cut the pre-cooked beets into wedges. In a bowl, whisk 1 tablespoon balsamic vinegar with ½ tablespoon honey. Add beets, toss and season with salt and pepper. When potatoes and onions are almost done, add beets to the baking sheet and roast for about 5 more minutes.
5. Transfer roasted vegetables to a large bowl. Add arugula, warm lentils, remaining 1 tablespoon olive oil and remaining 1 tablespoon balsamic vinegar. Toss well. Season with salt and pepper to taste.
6. Serve the salad topped with crumbled goat cheese and walnuts.

Recipe Tips

FAQ

Can I use raw beets instead of pre-cooked?

Yes, but you’ll need to roast them longer. Peel and cube raw beets, then roast with the potatoes and onions for about 30-40 minutes until tender.

Is this salad served warm or cold?

This salad is best served warm, but it can also be enjoyed at room temperature. The warm lentils and roasted vegetables complement the cool arugula and goat cheese.

Can I substitute the goat cheese?

Absolutely. Feta cheese or a dairy-free alternative would work well. For a vegan option, omit the cheese or use a plant-based crumble.