
An earthy salad with lentils, beets, arugula, walnuts, goat cheese, and balsamic dressing.
40 gGoat Cheese
0.5 cupLentils
160 gBeets
60 gArugula
25 gWalnuts
Cook lentils until tender, then drain well.
Bake diced beets with olive oil, salt, and black pepper at 200C / 400F until tender.
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1.5 tbspBalsamic vinegar
1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Toss lentils, beets, arugula, goat cheese, walnuts, balsamic vinegar, and olive oil.