Go Back
–+ servings

ROASTED BEET AND LENTIL SALAD

A healthy and flavorful dish made with roasted beets, French green lentils, and a tangy dressing, this delicious meal incorporates nutritious ingredients and can be customized to your liking.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Salad
Cuisine Mediterranean
Servings 6

Equipment

  • Oven

Ingredients
  

Roasted Beet And Lentil Salad Ingredients

  • 6 nos. small beets skinned
  • 2 nos. rosemary sprigs
  • 1 tbsp olive oil
  • 1 1/4 cups French green lentils rinsed
  • 2 nos. cloves garlic crushed
  • 1 nos. bay leaf
  • 2 nos. celery stalks thinly sliced
  • 1/3 cup celery leaves roughly chopped
  • 1/3 cup toasted walnuts chopped
  • 1/3 cup feta cheese crumbled
  • kosher salt and black pepper freshly ground for seasoning

Salad Dressing

  • 6 tbsp Olive oil Extra Virgin
  • 1 tbsp zest of one lemon (finely grated)
  • 3 tbsp lemon juice fresh
  • 3 tbsp balsamic vinegar
  • 2 tbsp shallot finely minced
  • 1 tsp Dijon Mustard

Instructions
 

  • Preheat oven to 400 degrees F.
  • Place the beets and rosemary in an oven-proof dish or baking sheet and drizzle lightly with olive oil.
  • Cover the dish with foil and roast for 40-60 minutes, depending on the size of the beets.
  • When cooled enough to handle, rub the skin off the beets and cut them.
  • Combine the lentils, garlic, bay leaf, and 3 cups water in a medium pot.
  • Bring to a boil, reduce heat to a simmer, and let the lentils cook uncovered for 20-25 minutes or until tender. (You may need to add extra water, just enough to cover, as they cook.)
  • Drain the lentils, remove the garlic and bay leaf, and add salt and pepper to taste.
  • Whisk together the dressing ingredients and season to taste with salt and pepper.
  • Add the beets, lentils, celery, and some of the celery leaves; toss to combine.
  • Top the salad with the remaining celery leaves, feta cheese, and walnuts.

Notes

  1. To save time, you can roast the beets and cook the lentils ahead of time and store them in the refrigerator until you're ready to assemble the salad.
  2. Red wine vinegar will work just as fine if you do not have balsamic vinegar.
  3. If you want to make this dish even healthier, consider using a lighter dressing or reducing the amount of oil.
  4. Expand the roasted vegetable component by adding other vegetables to the mix. Roasted carrots, sweet potatoes, or bell peppers can bring additional sweetness and color to the salad.
  5. Mix some Greek yogurt or tahini into the dressing ingredients if you prefer a creamier dressing with a velvety texture and a delightful nutty undertone.
  6. Adding roasted carrots, sweet potatoes, or bell peppers can bring additional sweetness and color to the salad.
  7. This salad pairs beautifully with grilled chicken or fish, or you can enjoy it as a satisfying vegetarian main course.
Keyword Roasted Beet and Lentil Salad
Tried this recipe?Let us know how it was!