Description
A nutritious and flavorful salad combining roasted beets and lentils for a hearty meal.
Ingredients
Scale
- 2 medium beets, peeled and diced
- 1 cup cooked lentils
- 2 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced beets with 1 tbsp olive oil, salt, and pepper.
- Roast beets for 25-30 minutes until tender.
- Let beets cool slightly.
- In a large bowl, mix roasted beets, lentils, mixed greens, feta cheese, and walnuts.
- Whisk together remaining olive oil, balsamic vinegar, honey, salt, and pepper.
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Substitute goat cheese for feta if preferred.
- Add avocado for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg