Spinach, Lentil, and Beet Salad with Orange Vinaigrette
This earthy, nutty salad is sweet and fragrant with orange and basil, and itβs an incredible vegan-friendly salad if you leave out the honey.
Ingredients
(6 servings)
- 3 large beets peeled and cut into 1 inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons orange juice fresh
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons basil fresh, chopped
- 2 cups spinach fresh, roughly chopped
- 2 cups cooked lentils red or green
Directions
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Preheat oven to 425 degrees. Combine the beets, olive oil, and salt. Toss well and spread in an even layer on a baking sheet. Bake for 20 to 25 minutes or until beets are soft and roasted.
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While the beets roast, combine the orange juice, vinegar, and honey. Whisk together well and set aside.
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Remove the beets from the oven. Stir in the spinach and lentils on to the sheet pan. Return to the oven for about 5 minutes or just until the spinach begin to wilt.
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Drizzle the orange vinaigrette over the beets, spinach, and lentils. As little or as much as desired and gently toss. Serve warm.
Nutrition Facts
Serving Size: 1/4 of the recipe
Calories: 176kcal | Carbohydrates: 31g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 759mg | Fiber: 9g | Sugar: 15g | Vitamin A: 994IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 4mg
