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Lentil and Beet Salad
with arugula and feta

Active: 10 Total: 10

Canned lentils, pre-cooked beets, and the simplest dressing help make this vegetarian salad come together quickly. Paleo: swap salmon (smoked or fresh) for lentils.

Tags
Proteins

Ingredients

Metric
Servings:
4
Lentil and Beet Salad:
  • Beets, pre-cooked - 6 oz, chopped (from the produce section or canned and drained)
  • Beans, lentils (14 oz / 387 g) - 1 can, drained and rinsed
  • Lemon juice - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Arugula - 5 oz (sub baby kale or spinach)
  • Cheese, feta - 4 oz, crumbled
  • Walnuts - 1/2 cup, chopped

Nutrition Facts

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Prep

  1. Beets - Chop. (Can be done up to 5 days ahead)

  2. Lentils - Drain and rinse.

  3. Make dressing - Whisk together lemon juice and olive oil.

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Make

  1. Combine beets, lentils, arugula, feta, and walnuts with dressing. Season to taste with salt and pepper.


Nutrition Facts

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Reviews

Ratings

Original (2)
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Gluten-free (0)
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Vegetarian (0)

1 review

Drizzled a little aged balsamic vinegar on top. Yummy & easy.

By: Heidi
Posted: Apr 15, 2022
Diet: Original
0 Helpful