Roasted Beet & Potato Salad

For someone who doesn’t like beets, this one is pretty tasty. You can eat it hot or cold, so it’s good for lunches, too.


  • 3 medium beets
  • 3 medium potatoes
  • 1 small red onion
  • 2 garlic cloves
  • 1/2 teaspoon thyme
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup dry lentils
  • 3 tablespoons balsamic vinegar
  • feta cheese
  • bag of arugula


  1. Preheat oven to 400 degrees F. Dice beets and potatoes and place in 9 x 13 baking dish.
  2. Dice/mince garlic and onion and add to beets and potatoes. Stir in thyme, salt, olive oil, and balsamic vinegar.
  3. Bake for 30-35 minutes, or until beets are soft.
  4. While beets and potatoes are baking, cook lentils on stovetop.
  5. When the beets and potatoes are done, add lentils and goat cheese. Serve over arugula.

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