{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Roasted beet and lentil salad with walnuts",
 "description": "A lunch salad of roasted beets, brown lentils, orange and toasted walnuts on arugula, dressed with cider vinegar, lemon and olive oil, that carries a full lunch with no cheese.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "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"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 375 °F. Put the whole beets in a baking dish with the ¼ cup water, rub them with the roasting oil, and cover the dish tight with a lid or a double layer of foil."
  },
  {
   "@type": "HowToStep",
   "text": "Roast 50 to 60 minutes, until a knife slides into the middle of the biggest beet with no push. Oven heat is the same at 5,300 ft, so the oven time does not change."
  },
  {
   "@type": "HowToStep",
   "text": "While they roast, put the lentils in a pot with 2 cups of water. Bring to a boil, then simmer, partly covered, 25 to 30 minutes. At 5,300 ft water boils near 203 °F, so simmering takes about a quarter longer than the 20 minutes on a sea-level bag. They are done when a lentil is tender but still holds its shape. Drain well and let them cool."
  },
  {
   "@type": "HowToStep",
   "text": "Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until they smell nutty. Tip them out onto a plate so they stop cooking."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the dressing oil, vinegar, lemon juice, garlic powder, pepper and salt in a small bowl until it looks creamy."
  },
  {
   "@type": "HowToStep",
   "text": "When the beets are cool enough to hold, rub off the skins with a paper towel. Cut each beet into wedges."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the lentils with half the dressing. Pile the arugula on a platter, then the lentils, the beets and the orange sections. Spoon on the rest of the dressing and scatter the walnuts over the top."
  },
  {
   "@type": "HowToStep",
   "text": "Serves 4. For leftovers, keep the beets, the lentils and the dressing in separate containers in the fridge up to 4 days; add the greens, oranges and walnuts when you eat. Cool the cooked beets and lentils within 2 hours before they go in the fridge."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "435 kcal",
  "proteinContent": "14.1 g",
  "carbohydrateContent": "45.9 g",
  "fatContent": "23.8 g",
  "saturatedFatContent": "2.9 g",
  "sugarContent": "16.1 g",
  "sodiumContent": "394 mg",
  "fiberContent": "10.2 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/beet-salad.jpg",
 "imageAlt": "Arugula piled on a platter, then brown lentils, roasted beets and orange sections, a spoonful of dressing over, chopped walnuts scattered on top, on a platter",
 "url": "https://asharedpalate.com/beet-salad"
}