Lentil Salad With Beets and Spinach

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


  • 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


  • 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.


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