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Beetroot Lentil Salad with Goat Cheese and Walnuts

A vibrant and delicious salad featuring roasted beets, hearty lentils, creamy goat cheese, and crunchy walnuts, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 large red beets, cut into 1 inch cubes
  • 1 tablespoon olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 cups chopped romaine lettuce
  • 2 packed cups arugula
  • 1 cup cooked lentils
  • 2 oz goat cheese, crumbled
  • 2 tablespoons chopped walnuts
  • 4 tablespoons Tarragon Vinaigrette

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Arrange the beets on a parchment-lined baking sheet.
  3. Drizzle the beets with olive oil, salt, and pepper, then coat them evenly.
  4. Roast the beets for 30 minutes.
  5. Let them cool for about 10 minutes.
  6. Divide the romaine and arugula on two salad plates and toss them together.
  7. Top each plate with ½ cup of lentils, 1 cup of cooked beets, 1 oz of goat cheese crumbles, and 1 tablespoon of walnuts.
  8. Drizzle each salad plate with 2 tablespoons of Tarragon Vinaigrette and serve.

Notes

Serve the salad in a bright bowl to showcase the beautiful colors. Ensure to store leftovers in the fridge for up to 3 days, keeping the dressing separate for freshness.