Cozy Beet Salad
beluga lentils & wild rice, Swiss chard, "goat cheese"
Roasted beets and goat cheese? Cozy AF. We recreate this dynamic duo with a cashew-based herb garlic “cheese” in this warm wild rice salad with lentils and leafy greens. It’s a 20-minute dinner that’s low in sodium and calories, but full of fiber, protein, and flavor.
Nutrition (per serving)
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INGREDIENTS
- 3 garlic cloves, peeled and minced
- 1/2 tsp red pepper flakes
- 4 oz Swiss chard, roughly 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 (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp olive oil in medium saucepan over medium-high heat. Add garlic and just ½ 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. (TIP: Add more red pepper flakes if you prefer more spice.)
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 chard between plates. Top with dressed beets and herb garlic cheese. Bon appétit!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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