Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Large bowl
  • Sieve
  • Medium pot

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


3 red or candy stripe beets, loose

1 clove garlic

1 tbsp. dried thyme

2 tbsp. biodynamic extra virgin olive oil

to taste salt & pepper

2 tbsp. walnuts

1 tbsp. pumpkin seeds

3/4 cup dried green lentils

2 cups water

2 cups spinach, bunched

¼ cup goat chevre

¼ cup fresh city's balsamic dressing (balsamic vinegar, olive oil)

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Preheat the Oven & Prepare the Ingredients
• Preheat the oven to 400ºF and line a baking sheet with aluminum foil.
• Rinse and peel the beets. Cut them into 1-inch chunks.
• Mince the garlic.

Roast the Beets
• Add the beet chunks to a large bowl with the olive oil, garlic, thyme, and salt and pepper to taste. Toss well to combine.
• Pour the beets onto the baking sheet and roast until fork-tender, about 30-35 minutes, flipping halfway through.
• Add the walnuts and pumpkin seeds to the baking sheet for the final 3-5 minutes of roasting.

Cook the Lentils
• While the beets are roasting, cook the lentils.
• Rinse the lentils in a fine sieve and place them in a medium pot with 2 cups water over medium-high heat. Season with salt and pepper to taste.
• Once the water is boiling, reduce heat to simmer.
• Cook, uncovered, until the lentils are tender, about 15-20 minutes. Remove from heat and strain in the sieve if necessary. Set aside.

Bring It All Together
• Rinse and dry the spinach or arugula, and evenly divide it between two bowls or plates.
• Top the greens with lentils, roasted beets, walnuts, and pumpkin seeds.
• Crumble the goat cheese on top and drizzle with the balsamic dressing!