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Roasted Beet and Lentil Salad

Roasted Beet and Lentil Salad

with Feta Cheese and Walnuts

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3.3 / 4 Ratingout of 20 ratings
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Roasting transforms beets from crunchy to sweet and tender! It normally takes about one hour to roast beets, so we're saving you time by pre-roasting them for you. Tossed together with roasted potatoes and onions, crunchy walnuts and lentils, this hearty recipe simply can't be beet!

Allergens:Tree Nut/NoixSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Pre-Cooked Beets

56 g

Red Onion

56 g

Spring Mix

285 g

Yukon Potato

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

½ cup

Green Lentils

7 g

Thyme

½ unit

Honey

1 unit

Vegetable Broth Concentrate

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1974.848 kJ
Calories472 kcal
Fat17 g
Carbohydrate74 g
Dietary Fiber11 g
Protein16 g
Sodium488 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Strainer
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 400°F. (To roast the potatoes and onion.)Start prepping when your oven comes up to temperature!

2

Prep: Halve, then slice the potatoes into ½-inch wedges. Halve, peel, and chop the onion into 1-inch cubes. Strip the thyme from the stems and roughly chop 2 tsp (double for 4 people).

Bake the potatoes
Bake the potatoes
3

Roast the potatoes and onions: Toss the potatoes and onions on a baking sheet with the thyme, a drizzle of oil, and a pinch of salt and pepper. Bake in the oven, tossing halfway through, until golden brown, 20-25 mins.

4

Cook the lentils: Meanwhile, rinse the lentils, then add to a medium pot and add enough water to cover the lentils by 2 inches. Boil over high heat until lentils are tender, 14-15 min.

5

Meanwhile, cut the beets into 1/4-inch slices. In a large bowl, whisk together the vinegar, broth concentrate, honey (DO: measure out) and a drizzle of oil.

Combine the salad
Combine the salad
6

Combine the salad: When lentils are cooked through, drain and add to the dressing. Once the roasted veggies are done, add them to the dressing along with the beets and spring mix.

7

Finish and serve: Serve the salad sprinkled with the feta cheese and walnuts. Enjoy!