Name: Lentil Salad With Beets and Spinach
Ingredients: 1 1/2 teaspoons sherry vinegar; 1/2 teaspoon Dijon mustard; 1/8 teaspoon freshly ground black pepper; 2 teaspoons Extra virgin olive oil; 1 Roasted Golden Beat (cut into 1/2 inch wedge); 1 1/2 cups baby spinach; 1 1/2 tablespoon chopped toasted walnuts; 1 tablespoon crumbled Cotija cheese

Print Recipe

Lentil Salad With Beets and Spinach

This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets.

Course: Lunch

Keyword: beet, beets, lentils, spinach

Servings: 1

Ingredients

1 1/2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 teaspoons Extra virgin olive oil
1 Roasted Golden Beat cut into 1/2 inch wedge
1 1/2 cups baby spinach
1 1/2 tablespoon chopped toasted walnuts
1 tablespoon crumbled Cotija cheese

Instructions

Combine the vinegar, mustard, and pepper in a small bowl. Whisk in the oil until emulsified. Stir together the lentils, beets, and spinach in a bowl. Toss with the dressing. Top with the walnuts and cheese.

Notes

Original recipe and others can be found at https://www.cookinglight.com/recipes/lentil-salad-with-beets-and-spinach

Photo credit: Caitlin Bensel