Smoky beet and lentil salad

Discover a delightful smoky beet and lentil salad bursting with earthy flavors and textures. Perfect for a healthy and satisfying meal!

Ingredients:

• 3 Medium sized beets, chopped into ½ inch cubes
• ¼ cups Olive oil and 1 tablespoon, divided
• 2 teaspoons Smoked paprika
• 1/2 teaspoon Ground coriander
• 1 1/2 teaspoons Kosher salt, divided
• 2 Garlic cloves, minced
• ½ cups Dry green lentils
• 2 cups Vegetable broth
• 1 tablespoon White wine vinegar
• 1/2 Yellow onion, sliced thin
• 1 cup Walnuts, chopped
• 1 Cucumbers, sliced thin
• 3/4 cup Feta cheese, crumbled
• 2 Handfuls greens (mixed salad greens, arugula, microgreens, or whatever you have on hand)
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 425F.
2. Combine beets with olive oil, paprika, coriander, and salt. Arrange them in a single layer on a large baking sheet and bake for 25-30 minutes, or until they are soft. Allow them to cool.
3. Warm up some olive oil in a medium saucepan on medium-high heat. Put in garlic and lentils and sauté for about a minute. Pour in broth and salt and let it simmer until the lentils are tender, approximately 20-25 minutes, while stirring occasionally. Take it off the heat and let it cool slightly. Mix in the vinegar.
4. In a big bowl, mix together the cooked beets, lentils, onion, walnuts, cucumber, feta cheese, and greens. Stir thoroughly and season with salt and pepper to your liking.

Summary:

• Calories: 2062 kcal
• Fat: 157 g
• Protein: 65 g
• Carbs: 121 g
• Potassium: 2524 mg
• Magnesium: 358 mg