middle-eastern

Roasted Beet and Lentil Salad with Orange and Pistachio

Name: Roasted Beet and Lentil Salad with Orange and Pistachio
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 160 g beet; 144 g lentils, cooked and drained; 15 g olive oil; 48 g orange juice, fresh; 8 g pomegranate molasses; 32 g arugula; 20 g pistachios, chopped; 28 g feta cheese, crumbled; 0.8 g salt

This roasted dish pairs beet with lentils, cooked and drained, orange juice, fresh and pistachios, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

62 g Carbohydrates

35 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g beet 70 kcal
144g lentils, cooked and drained 167 kcal
15g olive oil 133 kcal
48g orange juice, fresh 23 kcal
8g pomegranate molasses 21 kcal
32g arugula 8 kcal
20g pistachios, chopped 116 kcal
28g feta cheese, crumbled 113 kcal
1g salt 0 kcal

Cooking instructions

beet
Heat oven to 425 F. Wrap the beet in foil and roast until very tender, 45 to 60 minutes. Cool, peel, and cut into 1/2-inch cubes.
beetlentils
While the beet roasts, bring a small pot of water to a boil. Add lentils and simmer until just tender, 18 to 22 minutes. Drain well and cool 5 minutes.
olive oilorange juicepomegranate molassessalt
In a bowl, whisk olive oil, orange juice, pomegranate molasses, and salt.
beetlentilsarugula
Add warm lentils, roasted beet, and arugula to the bowl. Toss to coat and let stand 5 minutes so the flavors absorb.
pistachiosfeta cheese
Top with pistachios and crumbled feta. Serve at room temperature or chilled.