Roasted Beet and Lentil Salad

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Roasted Beet and Lentil Salad A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Heart Healthy, Plant Forward. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

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CIF Approved

Roasted Beet and Lentil Salad

Author: admin Cooking Method: Roasting Cuisine: Mediterranean Courses: Lunch Recipe Keys: H Heart Healthy H High Fiber P Plant Forward

Difficulty: Intermediate Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 4 Estimated Cost: $ 10 Calories: 380

Best Season: Fall, Winter

Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Heart Healthy, Plant Forward.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 3 beets cubed
• 1 cup cooked lentils
• 2 cups arugula
• 2 tablespoons walnuts
• 2 tablespoons balsamic vinaigrette

Instructions

1. Roast beets until tender,
   Combine lentils and arugula,
   Top with beets walnuts and vinaigrette,
   Serve warm or chilled.

Equipment

• Cutting board

• Knife

• Measuring cups

• Mixing bowl

• Skillet or saucepan

Note

Use no-salt-added canned goods when possible. Adjust seasoning with herbs, citrus, vinegar, garlic, onion, and spices instead of excess sodium. Feature image is a generated placeholder visual from Placehold.co, not copied from a recipe website.

Keywords: roasted beet and lentil salad, high fiber, heart healthy, plant forward

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