Fresh citrus, earthy beets, and goat cheese combine to make a filling salad. With 12g of protein per serving, this low-calorie vegetarian recipe makes a great meal option.

Andrea Kirkland, M.S., RD
Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

20 mins
1 hr 15 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Wrap beet in foil and place on a small baking sheet. Bake 75 minutes or until tender. When cool enough to handle, remove foil and peel skin from beet; slice beet.

  • Meanwhile, cook lentils according to package directions, adding 1/2 tsp. of the salt to cooking water. Drain and cool. In a large bowl toss together lentils and arugula. In a 6-inch dry skillet cook pine nuts over medium heat 3 to 4 minutes or until toasted and fragrant, stirring occasionally.

  • For dressing, remove zest from orange. In a small bowl whisk together orange zest, vinegar, shallot, oil, honey, rosemary, pepper, and remaining 1/4 tsp. salt.

  • Remove remaining peel from orange; cut orange into 1/4-inch slices. Arrange lentil mixture on a platter. Top with beet and orange slices, cheese, and pine nuts. Drizzle with dressing.


Substitute a Chioggia beet for the red beet.

Nutrition Facts

285 calories; fat 8g; cholesterol 2mg; saturated fat 2g; carbohydrates 44g; mono fat 4g; poly fat 2g; insoluble fiber 7g; sugars 18g; protein 12g; vitamin a 643.8IU; vitamin c 25.1mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.3mg; folate 266.8mcg; sodium 287mg; potassium 604mg; calcium 78mg; iron 3.6mg.