Like many of my most popular recipes on this blog, this salad is a riff on a Sweetgreen Lentil & Avocado Salad!
Roasted Beet & Avocado Salad
A riff on a Sweetgreen favorite, the Lentil & Avocado Salad
Ingredients
- 2 beets
- 2 apples
- 1 avocado
- 2 cups lentils
- pickled onions
- 5-6 cups arugula
- olive oil spray
- salt and pepper
Instructions
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Preheat the oven to 400 degrees Fahrenheit.
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Wash, peel and chop the beets.
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Cover a baking sheet with tinfoil and parchment paper.
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Put the beets on the baking sheet, add the olive oil spray and salt and pepper. Bake for 20-25 minutes.
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Slice the apple into small cubes.
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Slice the avocado into cubes.
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Add arugula into 4 bowls. Add the beets, apples avocado, lentils and picked onions.
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Dress the salad with the cilantro yogurt dressing.
Recipe Notes
I buy precooked lentils at Trader Joes to add to my salads!
Instructions for:
Substitutions
- Not a fan of arugula, sub any lettuce
- Think cilantro tastes like soap? Try a balsamic vinaigrette!
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