Cozy AF Beet Salad
Roasted beets and creamy goat cheese are an unstoppable combination; it may be cliché, but it delights the masses. It just fits. This warm salad of wild rice, hearty lentils, leafy greens, sweet beets, and silky herb garlic cashew cheese hits all the marks for a comforting, familiar-yet-elegant dinner fit for a swanky bistro or a cozy night at home.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 3 garlic cloves, peeled and minced
- 1/2 tsp red chile flakes
- 4 oz Swiss chard, leaves chopped and stems thinly sliced
- 6 oz beluga lentils
- 6 oz wild rice
- 1 lemon, juiced
- 2 tbsp apple cider vinegar
- 1 tbsp turbinado sugar
- 8.8 oz cooked beets, quartered
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Heat 2 tbsp olive oil in medium saucepan over medium-high heat. Add garlic and just 1/2 tsp red pepper flakes and cook until fragrant, 1 to 2 minutes. Add chard and cook until stems are softened and leaves are wilted, 3 to 5 minutes. (4-servings: use 1/4 cup olive oil, 1 tsp red pepper flakes)
Stir lentils and rice into saucepan with cooked chard and cook over medium heat until warmed through, 2 to 3 minutes. Add lemon juice and season to taste with salt and pepper.
Whisk together vinegar, sugar, and a pinch of salt and pepper in small bowl. Add beets and toss to coat. Divide warm lentils and wild rice with garlicky Swiss chard between plates. Top with dressed beets and herb garlic cheese. Bon appétit!
SIMILAR RECIPES
Crispy Potato Skillet with Snap Pea Slaw & Sour Cream
Farmers' Market Bowls with Roasted Bok Choy & Turmeric-Tahini Dressing
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Stuffed Sweet Potatoes with Crispy Chickpeas & Green Goddess Tahini
