Roasted Beet and Lentil Salad with Goat Cheese and Walnuts
This vibrant, nutrient-dense salad combines earthy roasted beets, protein-rich lentils, creamy goat cheese, and crunchy walnuts, all topped with a simple balsamic vinaigrette. It’s a flavorful, high-fiber dish that’s perfect as a light meal or hearty side.
Equipment
- baking sheet
- parchement paper or aluminim foil
- saucepan
- mixing bowl
- whisk or mason jar with lid
- cutting board
- kitchen knife
Ingredients
- 2 medium beets peeled and diced
- 1 tbsp olive oil
- 1 cup cooked lentils or 1/2 cup dry lentils, rinsed and cooked
- 4 cups arugula or mixed greens
- 2 oz goat cheese crumbled
- 1/4 cup walnuts chopped and toasted
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup optional
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Place the diced beets on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until tender. Set aside to cool. ***See alternate roasting instructions.
- Cook the Lentils (if using dry lentils): While the beets are roasting, cook lentils in a saucepan with water according to package instructions, about 15-20 minutes, until tender. Drain and let cool.
- Prepare the Vinaigrette: In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup (if using), and salt and pepper.
- Assemble the Salad: In a large bowl, combine the arugula or mixed greens, roasted beets, cooked lentils, and toasted walnuts. Drizzle with the balsamic vinaigrette and toss gently to combine.
- Add Goat Cheese: Top the salad with crumbled goat cheese and a final sprinkle of walnuts, if desired. Serve immediately.
- ***Alternate roasting instructions for beets: Preheat your oven to 400°F (200°C). Trim the beets, but leave whole. Place beets on a foil lined baking sheet. Drizzle olive oil over the beets and seal the beets in the foil. Roast the beets for 45 minutes. Let cool for a few minutes before handling. Remove the skin with a paring knife and dice.
Video
Notes
Nutritional Information per serving:
Calories: 191
Fat: 16g
Protein: 6g
Carbohydrates: 6g
Servings: 4
Calories: 191kcal