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Serves
2 as entree, 6 as salad
Author Notes
Warm spiced beets, crunchy walnuts, cool cucumbers, and salty feta make for a salad filled to the brim with textures and flavors
—Vicky | Things I Made Today
Ingredients
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3
Medium sized beets, chopped into ½ inch cubes
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¼ cups
Olive oil and 1 tablespoon, divided
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2 teaspoons
Smoked paprika
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1/2 teaspoon
Ground coriander
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1 1/2 teaspoons
Kosher salt, divided
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2
Garlic cloves, minced
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½ cups
Dry green lentils
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2 cups
Vegetable broth
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1 tablespoon
White wine vinegar
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1/2
Yellow onion, sliced thin
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1 cup
Walnuts, chopped
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1
Cucumbers, sliced thin
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3/4 cup
Feta cheese, crumbled
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2
Handfuls greens (mixed salad greens, arugula, microgreens, or whatever you have on hand)
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Freshly ground black pepper
Directions
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Prepheat oven to 425F.
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Toss beets with olive oil, paprika, coriander and salt. Spread out in a single layer on a large baking sheet and bake for 25-30 minutes, until tender. Let cool.
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Heat olive oil in a medium saucepan over medium high heat. Add garlic and lentils and cook for 1 minute. Stir in broth and salt and cook until lentils are tender, about 20-25 minutes, stirring occasionally. Remove from heat and let cool slightly. Stir in vinegar.
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In a large bowl, toss together cooked beets, lentils, onion, walnuts, cucumber, feta and greens. Mix well, salt and pepper to taste.
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