This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets.
1 1/2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1/8 teaspoon black pepper
2 teaspoons olive oil
1/2 cup precooked lentils (such as Melissas)
1 Roasted Golden Beet, cut into 1/2-inch wedges
1 1/2 cups baby spinach
1 1/2 tablespoons chopped toasted walnuts
1 tablespoon crumbled Cotija cheese
Added sugars 0g
Calcium 19% DV
Potassium 12% DV
How to Make It
Combine the vinegar, mustard, and pepper in a small bowl. Whisk in the oil until emulsified. Stir together the lentils, beets, and spinach in a bowl. Toss with the dressing. Top with the walnuts and cheese.
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