01/23/2026
Bright, grounding, and full of life 🌱🍊
This Beet and Lentil Citrus Salad with Arugula brings together fiber, plant protein, and vibrant flavors to support digestion, energy, and a fresh Reset Mindset.
Ingredients (serves 4):
Salad:
🥕 4 large beets, washed and trimmed
🍲 1/2 cup Beluga (black) lentils, rinsed (or use canned lentils)
🍊 2 oranges, peeled and segmented
🌿 4 scallions, sliced on the bias
🥜 2 tbsp pistachios, chopped
Vinaigrette:
🍶 6 tbsp white balsamic vinegar
🧄 2 cloves garlic, minced
🍁 2 tsp maple syrup
🍜 1 tsp miso paste
🫒 2 tbsp olive oil
🟡 1 1/2 tsp Dijon mustard
Instructions:
1️⃣ Preheat oven to 425°F. Wrap beets in aluminum foil and roast until tender when pierced with a fork, about 40 minutes. Remove from oven and set aside to cool.
2️⃣ Add lentils to a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer, uncovered, until tender but not mushy, about 20 minutes. Drain and put in a bowl.
3️⃣ Once beets are cool enough to handle, unwrap and, using a dry paper towel, “wipe” off the skin. Cut into bite-sized wedges.
4️⃣ In a large bowl, mix ½ vinaigrette with frisée.
5️⃣ Top salad with beets, lentils, oranges, scallions, and pistachios.
6️⃣ Drizzle remaining vinaigrette over salad.
