---
title: Utterly Up-Beet Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-beet-and-lentil-salad-586bdedab32fbe7a660c8a42
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Veggie
rating: 3.5
rating_count: 715
source_chef: Recipe Development Team
nutrition:
  calories: 580
  protein: 22
  fat: 24
  saturated fat: 5
  carbohydrates: 72
  sugar: 21
  fiber: 14
  cholesterol: 15
  sodium: 640
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/utterly-up-beet-salad.avif"
---

Wash and dry all produce. Preheat oven to 400 degrees. Halve the @baby potatoes{20%oz}. Halve, peel, and chop @red onion{2%unit} into ½-inch wedges. Strip @thyme{¼%oz} from stems and discard stems. Roughly chop leaves.

Toss potatoes, onion, thyme, a large drizzle of @olive oil{8%tsp}, and a pinch of @salt{1%unit} and @pepper{1%unit} on a #baking sheet{}. Roast in oven until browned and tender, about ~{25%minutes}. Toss halfway through.

In a #small pot{}, add @lentils{1%cup}, @veggie stock concentrate{2%unit}, and enough water to cover by 1 inch. Bring to a boil over mediumhigh heat, then lower heat and reduce to a simmer. Cook until tender, about ~{20%minutes}. Drain, then season with salt and pepper.

Meanwhile, cut @pre-cooked beets{17.6%oz} into ½-inch wedges. Mix together @honey{1%oz} and 1 TBSP @balsamic vinegar{4%tbsp} (we’ll be using the rest later) in a #large bowl{}. Add beets and toss to coat. Season with salt and pepper. With 5 minutes to go on the potatoes and onion, add beets to #baking sheet{} and roast together for the last ~{5%minutes}.

When veggies are done roasting, add them to same #large bowl{} along with the lentils, a large drizzle of olive oil, and remaining balsamic vinegar. Toss until combined. Gently mix in @arugula{4%oz}. Season with salt and pepper.

Divide salad between plates. Sprinkle with @feta cheese{1%cup} and @walnuts{2%oz} before serving.