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Lentil and Beet Salad

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A vibrant, nutritious salad featuring tender lentils and roasted beets tossed in a zesty lemon-garlic dressing.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 200°C (400°F). Toss beet cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast until tender, about 20–25 minutes. Let cool slightly.
  2. Meanwhile, place lentils in a medium saucepan and cover with water. Bring to a boil, reduce heat, and simmer until just tender, about 20 minutes. Drain and rinse under cold water; drain well.
  3. In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, minced garlic, and chopped shallot. Season with salt and pepper.
  4. In a large bowl, combine cooked lentils, roasted beets, and parsley. Pour dressing over and toss gently to coat.
  5. Transfer to a serving bowl, sprinkle with crumbled cheese if using, and adjust seasoning before serving.

Notes

  • Beets can be roasted up to 2 days ahead and refrigerated.
  • For extra flavor, use a mix of green and black beluga lentils.
  • Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: lentil beet salad, roasted beet salad, healthy salad, vegetarian, gluten free

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