Balsamic-Rosemary Lentil and Roasted Beet Salad
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 lb medium beets (about 3–4 beets), scrubbed
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the lentils
- 1 cup french green lentils (du puy), rinsed
- 2 ½ cups water
- ½ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp fresh rosemary, finely minced
- 1 small garlic clove, finely grated
- ¼ tsp ground black pepper
- ¼ tsp salt
For the salad
- 3 cups baby arugula
- ⅓ cup walnuts, dry-roasted and roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Trim the beet tops and tails, then cut each beet into 1-inch wedges. Toss the wedges on a rimmed baking sheet with 1 tbsp olive oil and ¼ tsp salt until evenly coated.
- 2
Spread the beet wedges in a single layer and roast for 35–40 minutes, flipping once halfway through, until the edges are caramelized and a fork slides through the thickest piece with no resistance. Remove from the oven and let cool on the pan for 10 minutes.
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