Apr 30, 2024 Lentil Beet Salad

Make it for dinner or prepare it on a Sunday for 4 days worth of lunch!

Ingredients

• 2 cans (8 oz) whole beets, drained and rinsed
• 1 cup cooked canned lentils, drained and rinsed
• 1 whole shallot, finely diced
• ¼ cup cilantro, finely chopped
• ⅓ cup unsweetened dried cranberries
• ½ cup chopped almonds

Beet Marinade

• ½ Tbsp red wine vinegar
• 1 Tbsp honey
• ½ tsp dried coriander
• ¼ tsp salt
• ½ Tbsp water

Salad Dressing

• 1 Tbsp honey
• 1 Tbsp red wine vinegar
• ¼ tsp salt
• ½ lemon, juiced
• 1 garlic clove, minced
• ½ tsp red pepper flakes
• ¼ tsp ground black pepper

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, combine beets along with the marinade. Toss to coat. Arrange beets on a rimmed baking sheet and cover tightly with foil. Roast about 15 minutes. Once beets are roasted, swirl beets in remaining sauce to coat and set aside to cool. Once cooled, chop into bite size pieces.
3. While beets are roasting, drain and rinse canned lentils. Chop the cilantro, shallots, almonds, and cranberries. Combine in a large bowl along with cooled beets.
4. Prepare salad dressing ingredients in a shallow bowl and whisk thoroughly to combine.
5. Drizzle the dressing over the salad, toss to coat and serve.

Serving Information

4 servings

Nutrition Information

• Calories: 341
• Total Fat 20.5g
• Saturated Fat 2.6g
• Cholesterol 0mg
• Sodium 291mg
• Total Carbohydrate 35.1g
• Dietary Fiber 8.3g
• Total Sugars 18.5g
• Protein 8.9g