17 Ingredients
  • For the Salad:
  • 4 medium or 3 large beets, rinsed and halved lengthwise, greens rinsed and reserved
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups French green lentils, rinsed
  • 3 cups water
  • 1 large sweet onion, peeled, halved lengthwise and cut into 1/4-inch half-moons
  • 1 small fennel bulb, core removed, halved and thinly sliced
  • 1/2 cup crumbled feta cheese
  • 4 eggs
  • For the Dressing:
  • 3 tablespoons whole grain mustard
  • 1 tablespoon honey
  • 1/4 cup balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped fresh dill leaves
Nutrition
839
42% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

74% 48

Saturated

48% 10

Trans

- 0

Monounsaturated

- 31

Polyunsaturated

- 6

Carbs

26% 78

Carbs (net)

- 63

Fiber

57% 14

Sugars

- 23

Sugars, added

- 4

Protein

59% 30

Cholesterol

59% 177

Sodium

62% 1480

Calcium

24% 236

Magnesium

25% 99

Potassium

37% 1289

Iron

44% 8

Zinc

28% 4

Phosphorus

66% 463

Vitamin A

13% 121

Vitamin C

32% 19

Thiamin (B1)

52% 1

Riboflavin (B2)

35% 1

Niacin (B3)

15% 3

Vitamin B6

39% 1

Folate equivalent (total)

124% 497

Folate (food)

- 521

Folic acid

- 0

Vitamin B12

12% 1

Vitamin D

0% 1

Vitamin E

34% 7

Vitamin K

77% 62
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