Protein-packed lentils and tender beetroot are brightened by earthy arugula, zesty sundried tomato dressing, and tangy goat cheese.
Makes: 4 bowls
Serving Size: 1 bowl (267g)
Prep Time: 15 minutes
Total Time: 75 minutes
Nutrition Facts: 345 calories / 51g carbs / 20g protein / 7g fat
Ingredients:
- 3 medium (320g) beets
- 1 cup (140g) dry green lentils
- 4 tablespoons (60g) red wine vinegar
- ½ cup (114g) sundried tomatoes in oil
- 2 tablespoons (30g) balsamic vinegar
- 2 tablespoons (30g) Dijon mustard
- Salt and pepper to taste
- 2 cups (40g) arugula
- 4-ounces (113g) goat cheese
Instructions:
- Preheat the oven to 400 degrees F. Wrap beets individually in aluminum foil and roast for 45-60 minutes depending on thickness. They should be tender when done. Remove from foil and peel off skin. Chop into 1-inch cubes.
- Prepare lentils according to package directions. If there’s no package, simply rinse lentils and then add to a pot with 2 cups of water. Bring to a boil then reduce heat to simmer and cover with lid. Remove from heat after 20 minutes when lentils are tender and let cool.
- Make the dressing by combining sundried tomatoes, red wine vinegar, balsamic vinegar, mustard, in a food processor and blending until smooth. Season with salt and pepper to taste.
- Assemble salad bowl by layering a portion of lentils, adding the roasted beets, arugula, and goat cheese and top with dressing. Toss to combine and enjoy!
Notes:
- If meal prepping, add the arugula when you’re ready to eat so it stays fresh.
