--- title: Roasted Beet & Lentil Salad servings: 4 source: name: HelloFresh url: https://www.hellofresh.com/recipes/roasted-beet-lentil-salad-54c909536ced6e39178b4567 prep time: 10 minutes cook time: 20 minutes time required: 30 minutes difficulty: easy allergens: - Tree Nuts - Milk tags: - Gluten Free - Veggie rating: 4.0 rating_count: 369 source_chef: Recipe Development Team nutrition: calories: 691 protein: 30 fat: 34 carbohydrates: 72 fiber: 23 image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Lentils/roasted-beet-lentil-salad.avif" --- Preheat your oven to 400 degrees. Quarter the @yukon gold potatoes{20%oz}. Halve, peel, and cube the @red onions{2%unit} into 1-inch pieces. Strip the @thyme{2%sprig} leaves off the sprig. Hint: Make sure you don’t cut the onion too small or it will cook faster than the potatoes! Toss the potatoes and onions with @olive oil{1%tbsp}, thyme, @salt{}, and @pepper{}. Spread them out on a #baking sheet{} and roast for ~{20%minutes}. Meanwhile, place the @lentils{1%cup} in a #pot{} with @veggie stock concentrate{2%unit} and enough water to cover them by 1 inch. Bring to a boil, reduce to a simmer, cook for ~{20%minutes}, until tender. Drain and season with salt and pepper. Add more water if necessary. Tip: Love cooking lentils but hate the wait? We use French lentils, which cook in half the time! Be sure to only salt them towards the end of cooking, otherwise they will take all night! Meanwhile, cut the @pre-cooked beets{16%oz} into wedges. In a #bowl{}, whisk @balsamic vinegar{1%tbsp} with @honey{½%tbsp}. Toss in the beets and season with salt and pepper. When the potatoes and onions are almost done, add the beets to the baking sheet and roast for about ~{5%minutes}. Once the potatoes are cooked, transfer the roasted veggies to a bowl. Add the @arugula{4%oz}, warm lentils, @olive oil{1%tbsp}, and remaining balsamic. Toss and season with salt and pepper. Serve the lentil salad with @walnuts{2%oz} and @crumbled goat cheese{4%oz} on top!