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
2 as entree, 6 as salad
Medium sized beets, chopped into ½ inch cubes
Olive oil and 1 tablespoon, divided
1 1/2 teaspoons
Kosher salt, divided
Garlic cloves, minced
Dry green lentils
White wine vinegar
Yellow onion, sliced thin
Cucumbers, sliced thin
Feta cheese, crumbled
Handfuls greens (mixed salad greens, arugula, microgreens, or whatever you have on hand)
Freshly ground black pepper
In This Recipe
Prepheat oven to 425F.
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.
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.
In a large bowl, toss together cooked beets, lentils, onion, walnuts, cucumber, feta and greens. Mix well, salt and pepper to taste.