Roasted Beet, Mixed Berry and Lentil Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a tangy flavor while being lower in calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and protein at a lower cost.

Wash the golden beets and chop off the tops, saving the greens.

Line a sheet tray with aluminum foil and place the beets on it.

Drizzle the beets with olive oil and wrap them in foil to roast.

Preheat the oven to 400°F and roast the beets for 60 to 65 minutes until tender.

Once the beets are cool, peel the skin off using your fingers.

Chop the beet greens into about three heaping cups and set aside.

Zest and juice one lemon into a bowl.

Add a garlic clove, two tablespoons of Dijon mustard, and two tablespoons of Fry organic wine to the bowl.

Whisk in extra virgin olive oil while combining the ingredients to emulsify the dressing.

Cut the roasted beets into half-inch cubes and add them to a large bowl.

Add chopped chives, blackberries (cut in half), and whole raspberries to the bowl.

Add the cooked lentils (cooked for about 20-25 minutes, drained, and rinsed) to the bowl.

Add chopped and toasted walnuts to the bowl.

Add the beet greens to the bowl and gently toss everything together without breaking the berries.

Crumble goat cheese into the salad and gently mix it in, being careful not to overwork the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens