French Lentil & Roasted Beet Salad Recipe

I’m about to share something that’ll make you question why you’ve been settling for boring salads all this time. This French lentil and roasted beet combination isn’t just another healthy recipe I’m throwing at you – it’s the kind of dish that makes you feel fancy without requiring actual fancy skills. The earthy sweetness of those ruby-red beets paired with nutty Puy lentils creates this incredible depth that’ll have you wondering if you accidentally became sophisticated overnight.

Why You’ll Love this French Lentil & Roasted Beet Salad

Nutrients, flavor, and gorgeous colors – this French lentil and roasted beet salad delivers on all fronts.

I love how the earthy Puy lentils play perfectly against sweet, tender roasted beets. The tangy goat cheese? Pure magic.

This salad’s also ridiculously practical. You can prep everything ahead, which means less stress when company arrives.

Plus, it’s one of those dishes that actually gets better as it sits – the flavors meld together beautifully.

And let’s talk about how fancy it looks. Those deep crimson beets against green herbs make me feel like a proper chef, even when I’m just assembling leftovers.

What Ingredients are in French Lentil & Roasted Beet Salad?

This salad might look like something you’d order at a fancy bistro, but honestly? The ingredient list is delightfully simple. You probably have most of these items sitting in your pantry right now, just waiting to be transformed into something gorgeous.

The beauty of this recipe lies in how each ingredient brings something distinct to the party. The lentils provide that satisfying, earthy base, while the beets add natural sweetness and that show-stopping color that makes everyone think you’re way more sophisticated than you actually are.

Ingredients:

• 1/2 cup Puy lentils, dry
• 1 cup water
• 4 medium beets
• 1/3 cup crumbled goat cheese
• 1/4 cup red onion, thinly sliced
• Fresh parsley and chives
• Extra-virgin olive oil
• Red wine vinegar
• Dijon mustard
• Garlic
• Sea salt
• Black pepper

A Few Things Worth Knowing About These Ingredients

Puy lentils are the star here, and they’re worth seeking out if you can find them. These little French gems hold their shape beautifully and have this nutty, almost peppery flavor that regular brown lentils just can’t match.

If you can’t track them down, though, don’t panic – green or black lentils work as decent understudies.

For the beets, I’m talking about the real deal here, not the canned stuff that tastes like sweet dirt. Fresh medium beets are perfect because they’re not too massive to handle but big enough to give you substantial chunks.

And here’s a secret that’ll save your sanity: you can absolutely buy pre-roasted beets from the produce section. Nobody’s judging you for taking shortcuts.

The goat cheese situation is where you can get a little fancy if you want. Creamy, tangy goat cheese is the classic choice, but if you’re feeling adventurous, try one with herbs already mixed in.

As for the herbs, fresh is definitely the way to go – dried parsley tastes like green dust, and nobody wants that.

How to Make this French Lentil & Roasted Beet Salad

Making this salad is honestly more straightforward than you’d expect, especially considering how fancy it looks when you’re done. The whole process breaks down into a few simple steps that you can mostly do while binge-watching your current Netflix obsession.

Getting Those Beets Ready

First things first – preheat your oven to 400°F and deal with those 4 medium beets. If you’re going the fresh route, wrap each beet individually in foil after giving them a quick scrub. Toss them in the oven and let them roast for about 45-60 minutes, depending on their size. You’ll know they’re done when you can slide a knife through them like butter.

Once they’re cool enough to handle, the skins should slip right off with a gentle rub. Here’s where I’ll let you in on that life-changing secret: those pre-roasted beets from the grocery store are totally fair game. Sometimes convenience wins, and there’s zero shame in that game. Just dice them up into bite-sized chunks and move on with your life.

Cooking the Lentils Like a Pro

While your beets are doing their thing, get those ½ cup of Puy lentils going. Rinse them first – you’d be amazed at the random debris that sometimes tags along. Throw them in a pot with 1 cup of water and a bay leaf if you’ve got one hanging around.

Bring everything to a boil, then dial it back to a gentle simmer. The lentils need about 20-25 minutes to get tender but not mushy. You want them to have a little bite still, not turn into green mush that looks like baby food. Taste-test as you go – they should be creamy inside but still hold their shape when you poke them with a fork.

Putting It All Together

Once your lentils have cooled down and your beets are ready, it’s assembly time. Combine the cooled lentils and diced beets in a big bowl with ¼ cup of thinly sliced red onion. The key word here is “thinly” – nobody wants to bite into a chunk of raw onion that makes them cry at the dinner table.

The Vinaigrette Magic

Now for the dressing, which is where this salad really comes alive. Whisk together some extra-virgin olive oil, red wine vinegar, a spoonful of Dijon mustard, and a minced garlic clove. The exact proportions depend on how tangy you like things, but start with about 3 parts oil to 1 part vinegar and adjust from there.

Season with sea salt and black pepper to taste. Drizzle that vinaigrette over your lentil-beet mixture and toss everything together until it’s well-coated. The lentils will soak up those flavors like little flavor sponges, which is exactly what we want.

The Final Flourish

Right before serving, scatter ⅓ cup of crumbled goat cheese over the top along with chopped fresh parsley and chives. Don’t add the cheese too early or it’ll start breaking down and getting weird. The herbs should go on last too – they’re like the final brushstrokes on this edible masterpiece.

The whole thing comes together in about an hour, and most of that time is just waiting around for beets to roast. Not too shabby for something that looks like it came from a fancy French café.

French Lentil & Roasted Beet Salad Substitutions and Variations

One of the best things about this salad is how it practically begs you to get creative and swap things around based on what’s lurking in your fridge or pantry.

Can’t find Puy lentils? Green or brown lentils work beautifully. Not a goat cheese fan? Try feta or skip the cheese entirely.

I love adding toasted walnuts for crunch, or swapping the herbs for fresh dill. You could even throw in some arugula to make it more of a proper meal.

The vinaigrette is forgiving too – substitute balsamic vinegar or add honey for sweetness.

What to Serve with French Lentil & Roasted Beet Salad

While french lentil and roasted beet salad holds its own as a stunning side dish, it genuinely shines when you pair it thoughtfully with the right companions.

I love serving this alongside grilled salmon or roasted chicken – the earthy flavors complement protein beautifully.

It’s also fantastic with crusty sourdough bread, perfect for soaking up that tangy vinaigrette.

For vegetarian meals, I’ll pair it with quinoa-stuffed portobello mushrooms or a simple frittata.

The salad’s richness balances lighter fare wonderfully.

Want something more substantial? Toss it over mixed greens for a complete meal, or serve alongside roasted vegetables for a colorful, nutrient-packed dinner.

Final Thoughts

As I reflect on this French lentil and roasted beet salad, I can’t help but appreciate how it perfectly embodies everything I love about simple, wholesome cooking.

It’s rustic yet elegant, earthy yet bright. The kind of dish that makes you feel sophisticated without breaking a sweat.

This salad works beautifully as a light lunch or elegant side. The combination of nutty lentils, sweet beets, and tangy goat cheese creates layers of flavor that keep each bite interesting.

It’s proof that good food doesn’t need complicated techniques, just quality ingredients treated with respect.

Recipe Card

Introduction: This elegant yet earthy salad combines nutty Puy lentils with sweet roasted beets and tangy goat cheese, all brought together with a bright Dijon vinaigrette. Perfect as a light lunch or sophisticated side dish that proves simple ingredients can create extraordinary flavors.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Serves: 4

Ingredients:

• 1/2 cup Puy lentils, dry
• 1 cup water
• 1 bay leaf
• 4 medium beets
• 1/3 cup crumbled goat cheese
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped

For the Vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Sea salt to taste
• Black pepper to taste

Instructions:

1. Preheat oven to 400°F. Wrap beets in foil and roast for 40-50 minutes until tender. Cool, peel, and slice.
2. Meanwhile, cook lentils with water and bay leaf in a saucepan for 20-25 minutes until tender but not mushy. Drain and cool.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make vinaigrette.
4. In a large bowl, combine cooled lentils, sliced beets, and thinly sliced red onion.
5. Drizzle vinaigrette over the mixture and toss gently to coat.
6. Top with crumbled goat cheese, fresh parsley, and chives before serving.

Notes:

• Save time by using pre-roasted beets from the store – just rinse and slice them
• Puy lentils hold their shape better than regular lentils, but green lentils work as a substitute
• Salad can be made up to 2 days ahead – add goat cheese and herbs just before serving
• For extra flavor, roast beets with a drizzle of olive oil and fresh thyme
• Try substituting feta or blue cheese for the goat cheese for different flavor profiles
• Add toasted walnuts or pumpkin seeds for extra crunch and protein

Nutritional Information:

Frequently Asked Questions

How Long Can French Lentil and Beet Salad Be Stored in the Refrigerator?

I’d store this salad in the refrigerator for up to four days. I’ll keep the goat cheese and herbs separate until serving to maintain freshness and prevent the greens from wilting.

Can This Salad Be Made Ahead of Time for Meal Prep?

I’d recommend making this salad ahead for meal prep. It actually tastes better after flavors meld overnight. Just add the goat cheese and fresh herbs right before serving.

Are Puy Lentils the Same as Green Lentils?

Puy lentils aren’t exactly the same as regular green lentils. I’d describe Puy lentils as a specific French variety that’s smaller, darker, and holds its shape better when cooked than standard green lentils.

How Do You Prevent Beets From Staining Your Hands While Preparing?

I wear disposable gloves when handling raw beets to prevent staining. You can also rub your hands with lemon juice or white vinegar afterward to remove any beetroot stains.

Can This Salad Be Served Warm or Only Cold?

I’d serve this salad either warm or cold – both work beautifully. When warm, the goat cheese melts slightly, creating creaminess. Cold allows flavors to meld together perfectly.