Beet-Raspberry Lentil Bowl
  • 7 medium beets (any color)
  • ¼cup plus 2 tablespoons olive oil, divided
  • ¾teaspoon salt, divided
  • 1cup green or brown lentils
  • Pinch of black pepper
  • 6ounces raspberries, divided
  • 3tablespoons red wine vinegar
  • Zest of ½ orange
  • 2tablespoons orange juice
  • 1 small shallotthinly sliced
  • ½ cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • cup chopped pistachios
  • ¼ cup sunflower seeds
  1. Preheat oven to 425°. On a large sheet of foil, rub beets with 1 tablespoon oil and season with 1 /8 teaspoon salt. Wrap in the foil, and roast in oven for 45 minutes, until tender. (Some larger beets might take 10–20 minutes more.) Unwrap and let cool; then peel and cut into wedges. Place in a large bowl.
  2. Place lentils in a small saucepan and cover with plenty of water. Bring to a boil, then cover and simmer 15–20 minutes (al dente). Drain well, and stir in 1 tablespoon olive oil, ½ teaspoon salt and a pinch of pepper. Set aside to cool.
  3. In a small bowl, mash ½ cup packed raspberries with ¼ cup oil to make a chunky sauce. Whisk in vinegar, orange zest and juice, and ⅛ teaspoon salt. Pour over beets, and toss. Add sliced shallot, remaining raspberries, mint and parsley; toss again.
  4. To serve, spoon ½ cup lentils into each of four bowls. Arrange beet mixture on top, and garnish with pistachios and sunflower seeds.
Recipe Notes
Nutrition Facts
Beet-Raspberry Lentil Bowl
Amount Per Serving
Calories 552 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Sodium 557mg 23%
Total Carbohydrates 57g 19%
Dietary Fiber 15g 60%
Sugars 14g
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 552 cal, 29g fat (18g mono, 7g poly, 4g sat), 0mg chol, 557mg sodium, 57g carb (15g fiber, 14g sugars), 19g protein