Meatless Monday Roasted Beet and Lentil Salad (Serves 2)

 

With sweet roasted beets, slightly crunchy potatoes and onions, paired with a spicy and peppery arugula and tangy goat cheese, it is such a delicious salad for the winter.  It is perfect for a Meatless Monday meal.  But you can also add some grilled chicken or shrimp to it for something different.

I really enjoyed this that I got from Hello Fresh and will keep this recipe since I get a ton of beets through my Community Sponsored Agriculture share.

Ingredients

8 oz beets

2 oz arugula

1 red onion

8 oz new potatoes

1 oz walnuts

1 Tbs Balsamic Vinegar

1 ½ Cups lentils

1 ½ Tbs olive oil

 

Preheat oven to 350 degrees. Peel and cut beets in to 1 inch chunks.  No need to peel the potatoes but also cut them into 1 inch chunks.  Thinly slice the onion.  Add everything to a large mixing bowl and drizzle with 1 Tbs olive oil, add a pinch of salt and some pepper.  Toss to coat.  Place on a baking sheet and spread out into 1 layer so everything is touching the sheet.   Roast veggies for about 35 minutes.  You want the potatoes to get a little crispy and deliciously golden brown.

While the veggies are roasting, cook the lentils.

1 cup dried lentils

 2 cups water

 1/4 tsp

Rinse the lentils under running water and pick through them to remove any bits of soil or rocks. Add lentils and water to a saucepan (with a lid) and bring to a boil. Turn heat down to low and cover to let the lentils simmer, but leave the lid ajar a bit so that they don’t boil over. Check on them occasionally to make sure the water has not boiled down below the level of the lentils and add more as needed. When the lentils are tender, about 30—45 minutes, they’re done. 

This makes about 4 cups cooked lentils.  I love having left over lentils since it makes a great side and all I have to do is season and heat.

In a small bowl, add balsamic vinegar and ½ Tbs of olive oil.  Wisk well. 

Drain the lentils and empty into a large mixing bowl.  Once the veggies are cooked until tender, add them to the lentils.  Toss in the arugula and mix.  Add the balsamic vinegar and toss. 

Place in two deep bowls or plates.  Top each with walnuts and crumbled goat cheese.  You can substitute a cheese like gorgonzola if you don’t like goat cheese.  A little goes a long way.

If you are having this for dinner, it makes two healthy servings.  If you are having it for lunch I’d say it makes closer to 4 servings.

This meal is perfect to refuel after a P90X workout or a run but light enough not to blow your caloric budget.  There is a nice balance of complex carbs and proteins.  But most importantly, it is delicious! Enjoy!