Lentil and Beet Salad
with arugula and feta
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
Ingredients
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
Amount Per Serving
Calories
388
Just a moment...
% Daily Value
Total Fat
23g
35%
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Saturated Fat
6g
31%
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Trans Fat
0g
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Cholesterol
25mg
8%
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Sodium
333mg
14%
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Total Carbohydrate
33g
11%
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Dietary Fiber
11g
43%
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Sugars
11g
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Protein
17g
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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.
Nutrition Facts
Amount Per Serving
Calories
388
Just a moment...
% Daily Value
Total Fat
23g
35%
Just a moment...
Saturated Fat
6g
31%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
25mg
8%
Just a moment...
Sodium
333mg
14%
Just a moment...
Total Carbohydrate
33g
11%
Just a moment...
Dietary Fiber
11g
43%
Just a moment...
Sugars
11g
Just a moment...
Protein
17g
Just a moment...