Name: Roasted beet and lentil salad with walnuts
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 6 beets (2 inches across), scrubbed and trimmed; 1 tbsp olive oil, for roasting the beets; ¼ cup water, in the roasting dish; ¾ cup dry brown lentils, rinsed; 2 cups water, for cooking the lentils; ½ cup chopped walnuts; 5 cups arugula (about 2 oz); 2 oranges, peeled and cut in sections; 3 tbsp olive oil, for the dressing; 3 tbsp cider vinegar; 2 tbsp lemon juice; ½ tsp garlic powder; ½ tsp black pepper; ½ tsp salt

Ingredients

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6 beets (2 inches across), scrubbed and trimmed
1 tbsp olive oil, for roasting the beets
¼ cup water, in the roasting dish
¾ cup dry brown lentils, rinsed
2 cups water, for cooking the lentils
½ cup chopped walnuts
5 cups arugula (about 2 oz)
2 oranges, peeled and cut in sections
3 tbsp olive oil, for the dressing
3 tbsp cider vinegar
2 tbsp lemon juice
½ tsp garlic powder
½ tsp black pepper
½ tsp salt

Method

Nutrition

Estimated

Per plate (about 2 cups) · serving size 1 of 4

Calories435

Total fat	23.8 g
Saturated fat	2.9 g
Sodium	394 mg
Total carbohydrate	45.9 g
Dietary fiber	10.2 g
Total sugars	16.1 g
Protein	14.1 g

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asharedpalate.com · asharedpalate.com/beet-salad