Roasted Beet and Lentil Salad

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.