Lentil and Beet Salad
with arugula and feta

Name: Lentil and Beet Salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 6 oz Beets, pre-cooked, chopped (from the produce section or canned and drained); 1 can Beans, lentils (14 oz / 387 g), drained and rinsed; 2 Tbsp Lemon juice; 2 Tbsp Oil, olive; 5 oz Arugula (sub baby kale or spinach); 4 oz Cheese, feta, crumbled; 1/2 cup Walnuts, chopped

Active: 10 Total: 10

Original

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.

Ingredients

Metric

Servings:

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

Prep

Beets - Chop. (Can be done up to 5 days ahead)
Lentils - Drain and rinse.
Make dressing - Whisk together lemon juice and olive oil.

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Make

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

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