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Lentil Salad With Beets and Spinach

Prep Time:

10 min

Cook Time:

0 min

Serves:

1

About the Recipe

This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets. If you have a little more time feel free to prep your lentils and beets at home for more control over sodium and flavor.

Ingredients

  • 1/2 cup precooked lentils

  • 1 Roasted Golden Beet, cut into 1/2-inch wedges

  • 1 1/2 cups baby spinach

  • 1 1/2 tablespoons chopped toasted walnuts

  • 1 tablespoon crumbled Cotija cheese


Dressing-

  • 1 1/2 teaspoons sherry vinegar

  • 1/2 teaspoon Dijon mustard

  • 1/8 teaspoon black pepper

  • 2 teaspoons olive oil

Preparation

  1. Combine the vinegar, mustard, and pepper in a small bowl.

  2. Whisk in the oil until emulsified.

  3. Stir together the lentils, beets, and spinach in a bowl.

  4. Toss with the dressing.

  5. Top with the walnuts and cheese.

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