Beet & Lentil Salad – Lentils.org

Beet & Lentil Salad

  By lentilsorg  

January 24, 2024

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Lentils with beets, arugula, and Goat's cheese, tossed with Dijon vinaigrette.

  • Prep: 35 Minutes
  • Cook: 10 Minutes

  • 35 Minutes

    10 Minutes

    45 Minutes

  • Yields: 10
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Directions

  1. In a large mixing bowl, combine beets, lentils, arugula, and goat’s cheese.
  2. In a separate small mixing bowl, combine salt, pepper, vinegar, mustard, and oil. Whisk to emulsify the dressing.
  3. Coat salad evenly with dressing and garnish with chives.

Ingredients

3 cups (750 mL) beets, boiled tender, peeled, medium dice

2 cups (500 mL) whole red lentils, cooked

3 cups (750 mL) baby arugula

1 cup (250 mL) goat’s cheese, crumbled

2 tsp (10 mL) kosher salt

1 tsp (5 mL) ground black pepper

½ cup (125 mL) apple cider vinegar

1 Tbsp (15 mL) Dijon mustard

½ cup (125 mL) extra virgin olive oil

2 Tbsp (30 mL) chives, minced

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Nutrition Facts

Serving Size½ cup (125 mL)
Calories200
Sodium530 mg
Potassium278 mg
Protein6 g
Cholesterol15 mg
Sugar4 g
Total Fat14 g
Saturated Fat3.5 g
Total Carbohydrates13 g
Dietary Fiber4 g