Spinach, Lentil, and Beet Salad with Orange Vinaigrette

This unique and tangy beet salad will give you a surprising energy boost!

📝 Ingredients

• 3 large beets (peeled and cut into 1 inch cubes)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons orange juice (fresh)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons basil (fresh, chopped)
• 2 cups spinach (fresh, roughly chopped)
• 2 cups cooked lentils (red or green)

👨‍🍳 Instructions

1. 1BAKE: Preheat oven to 425 degrees. Combine the beets, olive oil, and salt. Toss well and spread in an even layer on a baking sheet. Bake for 20 to 25 minutes or until beets are soft and roasted.
2. 2WHISK: While the beets roast, combine the orange juice, vinegar, honey, and basil. Whisk together well and set aside.
3. 3STIR: Remove the beets from the oven. Stir in the spinach and lentils on to the sheet pan. Return to the oven for about 5 minutes or just until the spinach begin to wilt.
4. 4Drizzle the orange vinaigrette over the beets, spinach, and lentils. As little or as much as desired and gently toss. Serve warm.