Name: Lentil and Beet Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 medium beets, peeled and cut into 1-inch cubes; 1 cup dry green or French lentils, rinsed; 2 tablespoons extra-virgin olive oil, divided; 1 small shallot, finely chopped; 1 garlic clove, minced; 2 tablespoons fresh lemon juice (about 1 lemon); 1 teaspoon Dijon mustard; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley; Optional: 1/4 cup crumbled feta or goat cheese

vibrant and nourishing salad that combines earthy roasted beets with protein-rich lentils, tossed in a tangy mustard-lemon vinaigrette and finished with fresh herbs for a dish that is as visually appealing as it is satisfying.

Why You’ll Love This Recipe

This lentil and beet salad offers a delightful balance of flavors and textures—tender lentils, sweet roasted beets, and crisp red onion—brought together by a bright, acidic dressing. It’s versatile enough to serve as a light lunch, a colorful side dish, or a hearty vegetarian entrée. Plus, it keeps well, making it an excellent choice for meal prep or entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

cooked green or brown lentils
roasted beets, peeled and diced
thinly sliced red onion
chopped fresh parsley
extra-virgin olive oil
freshly squeezed lemon juice
Dijon mustard
garlic clove, minced
sea salt
freshly ground black pepper
optional crumbled feta or goat cheese

directions

Prepare the lentils
Rinse 1 cup of green or brown lentils under cold water. Combine with 3 cups of water in a saucepan, bring to a boil, then reduce to a simmer. Cook until tender but not mushy, about 20–25 minutes. Drain and allow to cool slightly.
Roast the beets
Preheat the oven to 200 °C (400 °F). Wrap each beet individually in foil and place on a baking sheet. Roast until easily pierced with a fork, about 40–50 minutes. Allow to cool, then peel and dice into 1 cm cubes.
Make the dressing
In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, the minced garlic clove, and a pinch of salt and pepper until emulsified.
Assemble the salad
In a large bowl, combine the cooked lentils, diced beets, thinly sliced red onion, and chopped parsley. Pour the dressing over the mixture and toss gently to coat evenly.
Finish and serve
Season to taste with additional salt and pepper. If desired, sprinkle with crumbled feta or goat cheese before serving.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 50 minutes (including beet roasting)
Total time: 65 minutes

Variations

Add nuts: Toasted walnuts or pecans bring a delightful crunch.
Greens boost: Fold in fresh arugula or baby spinach for extra color and nutrients.
Herb twist: Substitute or combine parsley with fresh mint or dill.
Spiced edition: Stir a pinch of ground cumin or smoked paprika into the dressing for warmth.
Cheese swap: Use crumbled blue cheese or shaved Parmesan instead of feta.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further over time. If you prefer a slightly warm salad, gently reheat a portion in a microwave-safe dish for 30–60 seconds, then toss before serving. Avoid reheating the entire batch to preserve the texture of the beets and lentils.

FAQs

What type of lentils work best for this salad?

Green or brown lentils hold their shape well after cooking, providing a pleasant texture contrast with the beets.

Can I use canned lentils to save time?

Yes. Rinse and drain two 400 g (14 oz) cans of lentils before using. Reduce the cooking time accordingly.

How do I roast beets without foil?

Toss peeled and diced beets in olive oil, season with salt and pepper, and roast on a parchment-lined baking sheet for 30–40 minutes, stirring once.

Is this salad gluten-free and vegan?

By omitting the optional cheese, the recipe is both gluten-free and vegan.

Can I prep this salad in advance?

Yes. Cook the lentils and roast the beets up to two days ahead. Store separately in the refrigerator and assemble just before serving.

What can I serve with this salad?

This dish pairs beautifully with grilled meats, roasted poultry, or as part of a mezze platter alongside hummus and flatbread.

How can I make the dressing creamier?

Whisk in a tablespoon of Greek yogurt or tahini for a richer texture.

Can I substitute the lemon juice?

Yes. Apple cider vinegar or red wine vinegar makes a suitable alternative.

What other root vegetables can I add?

Try diced roasted carrots or parsnips for additional sweetness and color.

How do I prevent the salad from becoming soggy?

Store the dressing separately and dress the salad just before serving to maintain crispness.

Conclusion

This lentil and beet salad is a testament to the power of simple, wholesome ingredients coming together to create a dish that is both nutritious and flavorful. With its make-ahead potential, customizable variations, and satisfying textures, it is sure to become a staple in your recipe repertoire. Enjoy it on its own, alongside your favorite mains, or as part of a larger spread for gatherings.