Roasted Beet and Lentil Salad with Feta Cheese, Arugula, and Walnuts

🥘 Ingredients

• arugula
  4 oz
• baby potatoes
  20 oz
• balsamic vinegar
  4 tbsp
• feta cheese
  4 oz
• honey
  1 oz
• lentils
  1 c
• olive oil
  2 tbsp
• pepper
• pre-cooked beets
  17.6 oz
• red onion
  2 unit
• salt
• thyme
  1/4 oz
• veggie stock concentrate
  2 unit
• walnuts
  2 oz

🍳 Cookware

• baking sheet
• medium pot
• large bowl
• large bowl

1. 

   1

   Preheat the oven to 400 degrees. Halve and slice baby potatoes into ½-inch wedges. Halve, peel, and chop red onion into 1-inch cubes. Strip thyme from the stems and roughly chop the leaves. HINT: We're roasting the onions in the oven, so don't chop them too small or they will cook faster than the potatoes.

   baby potatoes: 20 oz, red onion: 2 unit, thyme: 1/4 oz
2. 

   2

   Toss the potatoes and onions on a baking sheet with the thyme, a drizzle of olive oil , and a pinch of salt and pepper . Place in the oven for about ⏱️ 20 minutes , tossing halfway through, until golden brown.

   olive oil: 2 tbsp, salt, pepper
3. 3

   Place lentils in a medium pot with veggie stock concentrate and enough water to cover by 1-inch. Bring to a boil, then reduce to a simmer for ⏱️ 20 minutes , until tender. Drain and season with salt and pepper.

   lentils: 1 c, veggie stock concentrate: 2 unit
4. 

   4

   Meanwhile, cut pre-cooked beets into ½-inch wedges. In a large bowl , whisk together 1 tablespoon of balsamic vinegar and ½ tablespoon of honey . 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 cook for ⏱️ 5 minutes .

   pre-cooked beets: 17.6 oz, balsamic vinegar: 4 tbsp, honey: 1 oz
5. 

   5

   Once the roasted veggies are done, toss them in the same large bowl with the warm lentils, a large drizzle of olive oil, and the remaining balsamic. Carefully toss in arugula and season with salt and pepper.

   arugula: 4 oz
6. 6

   Serve the salad sprinkled with feta cheese and walnuts and enjoy!

   feta cheese: 4 oz, walnuts: 2 oz