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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Walnuts, chopped(ContainsTree Nut/Noix)
Feta Cheese, crumbled(ContainsMilk/Lait)
Vegetable Broth Concentrate
Preheat your oven to 400°F. (To roast the potatoes and onion.)Start prepping when your oven comes up to temperature!
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).
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.
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.
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: 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.
Finish and serve: Serve the salad sprinkled with the feta cheese and walnuts. Enjoy!