Roast Beet & Lentil Salad with Spiced Yogurt

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is more affordable and lower in fat.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and nut-free.

Rinse the red lentils to remove any debris.

Simmer the lentils for about 10-12 minutes until tender; do not add salt during cooking to avoid toughening the skins.

Wrap the beets in aluminum foil with a little salt and a touch of olive oil.

Roast the beets in the oven at 375°F for about 30-40 minutes; smaller beets take about 30 minutes, while larger ones may take 40-45 minutes.

Check if the beets are done by inserting a knife into the center; if it pulls out easily, they are cooked.

Let the beets sit to soften further, then peel them while still warm.

Prepare the dressing by mixing yogurt with harissa, adjusting the amount to taste.

Combine the cooked lentils and roasted beets in a bowl, adding a sprinkle of salt to taste.

Top the salad with fresh herbs and a selection of nuts for added texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens