Black Lentil and Roasted Beet Salad

    Black Lentil and Roasted Beet Salad

    An earthy, nutrient-dense lunch featuring beluga lentils and creamy goat cheese.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    50 minsMedium4 servings

    Nutrition per serving

    340

    Calories

    16g

    Protein

    42g

    Carbs

    14g

    Fat

    Ingredients

    • 1 cupBlack beluga lentils
    • 3Medium beets
    • 4 ozGoat cheese
    • 4 cupsArugula
    • 1/4 cupWalnuts, toasted
    • 2 tbspBalsamic glaze

    Instructions

    1. 1

      Wrap beets in foil and roast at 400°F (200°C) for 45 minutes; peel and cube once cooled.

    2. 2

      Boil lentils in salted water until tender (about 20 mins), then drain.

    3. 3

      Layer arugula, lentils, and beets in a large bowl.

    4. 4

      Top with crumbled goat cheese and toasted walnuts.

    5. 5

      Drizzle with balsamic glaze and olive oil.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories340

    % Daily Value *

    Total Fat 14g18%
    Saturated Fat 6.3g32%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 42g15%
    Dietary Fiber 8g29%
    Sugars 6.3g
    Protein 16g32%
    Vitamin A 200 IUVitamin C 8 mgCalcium 220 mgIron 4.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Black Lentil and Roasted Beet Salad

    • • This recipe packs well for meal prep — store in airtight containers.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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