Description
A vibrant and nutritious Beet Lentil Salad featuring roasted beets, tender lentils, creamy feta, and fresh herbs, tossed in a zesty lemon-olive oil dressing. This easy-to-make salad is perfect for a healthy lunch or a flavorful side dish, packed with protein, fiber, and antioxidants.
Ingredients
Beets
- Fresh beets (3 medium, roasted and diced)
- Or canned beets (1 cup, drained and diced, optional)
Lentils
- Green or brown lentils (1 cup, rinsed)
- Water (3 cups for cooking lentils)
- Canned lentils (1 cup, drained, optional)
Cheese
- Feta cheese (1/2 cup, crumbled)
- Goat cheese (optional, 1/4 cup crumbled)
- Vegan cheese alternative (optional, 1/2 cup)
Add-ins
- Toasted nuts (1/4 cup, optional – walnuts or pecans recommended)
- Fresh dill (2 tablespoons, chopped)
- Fresh parsley (2 tablespoons, chopped)
- Dried herbs (optional, 1 teaspoon – thyme or oregano)
Dressing
- Olive oil (3 tablespoons)
- Lemon juice (from 1 medium lemon)
- Salt (to taste, about 1/2 teaspoon)
- Pepper (to taste, about 1/4 teaspoon)
- Honey (1 teaspoon, optional)
- Mustard (1 teaspoon, optional)
Instructions
- Prepare the Beets: Preheat your oven to 400°F (200°C). Wrap fresh beets individually in aluminum foil and roast them on a baking sheet for 45-60 minutes or until fork-tender. After roasting, let them cool, peel off the skins, and dice into bite-sized pieces. Alternatively, if using canned beets, drain and dice them.
- Cook the Lentils: Rinse 1 cup of green or brown lentils under cold running water. In a medium pot, combine lentils with 3 cups of water and bring to a boil. Reduce heat to a gentle simmer and cook uncovered for 20-25 minutes until lentils are tender yet hold their shape. Drain well and allow them to cool completely before adding them to the salad.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, the freshly squeezed juice of one lemon, salt, and pepper to taste. For additional flavor, incorporate 1 teaspoon of honey or mustard if desired, whisking until well combined.
- Combine Ingredients: In a large mixing bowl, add the cooled lentils, diced roasted beets, and crumbled feta cheese. Stir in fresh chopped dill and parsley along with any optional dried herbs or toasted nuts for extra texture and flavor.
- Add Dressing: Pour the prepared lemon-olive oil dressing evenly over the salad mixture. Toss gently to combine, ensuring not to mash the beets or lentils to preserve their texture and appearance.
- Adjust Seasoning: Taste the salad carefully and adjust seasoning by adding more lemon juice, salt, or pepper based on your preference to achieve a balanced flavor.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled as a refreshing light lunch or a healthy side dish alongside your favorite meals.
Notes
- Roasting fresh beets enhances their natural sweetness and adds depth to the salad.
- You can substitute canned beets and lentils for a quicker preparation, but fresh ingredients offer better texture and flavor.
- Try adding toasted walnuts or pecans for a crunchy texture contrast.
- For a vegan version, use a plant-based cheese alternative or omit cheese altogether.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
