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  • Liz Hoobchaak

Warm Lentils with Wilted Spinach and Roasted Beet Salad

This salad has many flavorful parts but comes together quickly for a tasty meal or side dish. It is a great vegan and vegetarian option that is packed with plant-based nutrition.

If you are roasting whole beets yourself, simple wrap them tightly in foil and roast in the oven at 400F° for 1-3 hours depending on their size. Or you can purchase pre-cooked beets to save time.


1 cup of lentils, cooked

2 large beets, roasted

4 cups (approx 1 box / bag) of spinach

2 cloves of garlic, minced

2 tbsp olive oil

1/2 tsp salt

Pepper to taste

3oz goat cheese crumbles

Balsamic vinegar to garnish


  1. Cook 1 cup of lentils according to the packages instructions.

  2. Place 2 tbsp of olive oil and garlic in a cold pan and turn on lowest setting of heat.

  3. Let garlic warm up for 5 minutes, occasionally swirling in the olive oil to diffuse the flavor.

  4. Turn up heat to medium and sauté the spinach until wilted, stirring frequently so garlic does not burn.

  5. Add the lentils to the spinach mixture and add salt and pepper, stir to incorporate.

  6. Arrange on a plate along with beets and goat cheese. Garnish with an addition drizzle of olive oil and balsamic vinegar.

This amounts is approx 4 servings as a side salad.

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