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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 645 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 4 medium beets
  • 1 ⅓ cups brown lentils, dried
  • 32 fl oz chicken or vegetable broth
  • 1 (4 oz) log goat cheese
  • 4 oranges
  • ¼ cup pine nuts
  • 1 shallot
  • balsamic vinegar
  • black pepper
  • extra virgin olive oil
  • honey
  • rosemary, dried
  • salt

Instructions

  1. Preheat oven to 425°F.
  2. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 4 medium beets
    • 4 oranges
    • 1 (5 oz) pkg baby arugula
  3. Peel, trim, and cut beets into ½-inch cubes. Transfer to a large baking sheet pan, drizzle with oil, and season with spices. Toss to coat, then spread out in an even layer.
    • 4 tsp extra virgin olive oil
    • ½ tsp rosemary, dried
    • ¼ tsp salt
    • ¼ tsp black pepper
  4. Place baking sheet in the oven (it doesn't have to be fully heated), and roast, stirring halfway through, until fork-tender, 20-25 minutes. Remove from oven.
  5. Meanwhile, using a strainer, rinse lentils under cold water; drain and transfer to a medium saucepan. Add broth and salt, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, 15-20 minutes.
    • 1 ⅓ cups brown lentils, dried
    • 32 fl oz (4 cups) chicken or vegetable broth
    • ½ tsp salt
  6. While the lentils are cooking, zest half of the oranges into a large bowl (reserve oranges for later use).
  7. Peel and mince shallot; add to the bowl with the orange zest along with vinegar, oil, honey, salt, and pepper. Whisk to combine the dressing.
    • 1 shallot
    • ¼ cup balsamic vinegar
    • 2 tbsp extra virgin olive oil
    • 4 tsp honey
    • ½ tsp salt
    • ¼ tsp black pepper
  8. Cut off skin and white pith from reserved oranges; slice between the membranes to release segments. Add to the bowl with the dressing.
  9. Crumble goat cheese into a small bowl.
    • 1 (4 oz) log goat cheese
  10. When the lentils are done, drain in a colander, rinse with cold water, and add to the bowl with the orange segments.
  11. Add arugula to the bowl and toss to combine the salad.
  12. To serve, divide salad between plates or bowls; top with roasted beets, pine nuts, and goat cheese. Enjoy!
    • ¼ cup pine nuts

Nutrition per Serving

Calories
645
Fat
26g
Net Carbs
66g
Protein
31g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • grater (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • oven mitts
  • stirring spoon
  • strainer
  • tongs
  • vegetable peeler
  • whisk or fork