Description
A comforting and celebratory salad featuring roasted beets, hearty lentils, creamy goat cheese, and crunchy walnuts, dressed with a tarragon vinaigrette.
Ingredients
Scale
- 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 (brown, Puy/French, or black/beluga)
- 2 oz goat cheese, crumbled
- 2 tablespoons chopped walnuts
- 4 tablespoons Tarragon Vinaigrette
Instructions
- Preheat your oven to 425°F (220°C).
- Arrange the cubed beets on a parchment-lined baking sheet in a single layer.
- Drizzle the beets with olive oil, sprinkle with salt and pepper, and toss until coated.
- Roast the beets for 30 minutes until golden and tender.
- Allow the beets to cool for at least 10 minutes.
- Assemble the salad by dividing romaine and arugula among plates, gently tossing the greens.
- Spoon ½ cup of cooked lentils over each plate.
- Add half the roasted beets (1 cup) to each plate.
- Sprinkle half of the goat cheese and walnuts over each salad.
- Drizzle 2 tablespoons of Tarragon Vinaigrette over each plate and serve immediately.
Notes
Store leftovers separately, refrigerate for 3-4 days. Reheat beets and lentils gently; avoid reheating dressed greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg