Lentil-Beet salad

Cooked beets and canned lentils make quick work of this convenient salad. Some markets sell cooked beets in the produce department. You may also find cooked lentils in the produce department and in the canned food section. This salad can be dressed up or down depending on your sensitivities and preferences. Try it topped with toasted walnuts and crumbled feta cheese.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Arrange the spinach leaves on a serving platter or in a bowl.

Step 2

2. Top with the lentils, beets, and red onion.

Step 3

3. In a small bowl, whisk together the olive oil, cider vinegar, salt, and pepper.

Step 4

4. Drizzle the salad with the dressing, top with the tarragon (if using), and serve.

Step 5

INGREDIENT TIP: If you can't find roasted beets in your store, you can make them yourself. Preheat the oven to 375°F. Peel 3 large beets, cut into quarters, and place on a double thickness of aluminum foil. Drizzle the beets with olive oil and add salt and pepper. Wrap the beets in the foil, place on a rimmed baking sheet, and cook until tender, 30 to 40 minutes. Cool, then prepare the salad as directed.