Roasted Beet and Lentil Salad A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Heart Healthy, Plant Forward. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

CIF Approved

Roasted Beet and Lentil Salad

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Author: Colin Vareene Cooking Method: Roasting Cuisine: Mediterranean Courses: Lunch Recipe Keys: H Heart Healthy H High Fiber P Plant Forward

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Intermediate Servings: 4 Estimated Cost: $ 10 Calories: 380 Best Season: Fall, Winter Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Heart Healthy, Plant Forward.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 3 beets cubed
• 1 cup cooked lentils
• 2 cups arugula
• 2 tablespoons walnuts
• 2 tablespoons balsamic vinaigrette

Instructions

1. Roast beets until tender,
   Combine lentils and arugula,
   Top with beets walnuts and vinaigrette,
   Serve warm or chilled.

Keywords: roasted beet and lentil salad, high fiber, heart healthy, plant forward

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