Roasted Beet And Lentil Salad

65 min · 4 servings · beginner · lunch · summer · vegetarian

Earthy roasted beets and hearty lentils tossed with a tangy mustard vinaigrette and fresh mint for a filling warm-weather lunch.

Ingredients

• 4 Beet, peeled and cut into wedges
• 1 cup Lentils, rinsed
• ½ Red Onion, thinly sliced
• ¼ cup Mint, chopped
• ~¾ cup Cheese, goat cheese, crumbled
• 1 Lemon, juiced
• 1 tbsp Vinegar
• ¼ cup Olive Oil
• 1 tsp Salt
• ½ tsp Pepper

Steps

1. Cook: Heat the oven to 425F. Toss the beet wedges with 1 tbsp olive oil, salt, and pepper and roast until tender, about 40 minutes.
2. Cook: Meanwhile, simmer the lentils in plenty of water until tender but not mushy, about 22 minutes, then drain.
3. Prep: Whisk the lemon juice, vinegar, remaining 3 tbsp olive oil, and a pinch of salt into a vinaigrette.
4. Finish: Toss the warm lentils, roasted beets, and red onion with the vinaigrette, then top with mint and crumbled goat cheese.