Mediterranean Lentil & Roasted Beet Salad Recipe
I’m convinced this Mediterranean lentil and beet salad might just be the answer to your “what’s for dinner” dilemma. You know that moment when you want something that feels fancy enough for guests but won’t leave you exhausted in the kitchen? This dish hits that sweet spot perfectly. The earthy beets pair beautifully with hearty lentils, while that tangy preserved lemon dressing ties everything together in ways that’ll surprise you.
Why You’ll Love this Mediterranean Lentil & Roasted Beet Salad
When you’re craving something that feels both healthy and indulgent, this Mediterranean lentil and roasted beet salad hits that sweet spot perfectly.
I’m talking earthy sweetness from those gorgeous roasted beets paired with hearty lentils that actually fill you up.
The fresh herbs bring serious brightness, while that preserved lemon vinaigrette? Pure magic. It’s fancy enough for guests but easy enough for Tuesday night dinner.
Plus, you can make it ahead and it gets better as it sits. Who doesn’t love a dish that does the work for you?
What Ingredients are in Mediterranean Lentil & Roasted Beet Salad?
This Mediterranean salad brings together some seriously beautiful ingredients that work like magic together. You’ve got the earthy sweetness of roasted beets playing perfectly against nutty French lentils, while fresh herbs and tangy feta add those bright pops of flavor that make every bite interesting.
The star player here might just be that preserved lemon vinaigrette, though. It transforms what could be a simple salad into something that tastes like it came from your favorite Mediterranean restaurant. Don’t worry if some of these ingredients feel fancy – they’re easier to work with than you might think.
For the Salad:
- 4 red beets (about 1 pound)
- 1 cup dried French green lentils
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 2 tablespoons crumbled feta cheese
For the Vinaigrette:
- 2 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 1 shallot, finely diced
- 1 preserved lemon
Ingredient Notes and Substitutions
French green lentils, also called Le Puy lentils, hold their shape beautifully when cooked. If you can’t find them, regular green or brown lentils work fine, just watch them carefully so they don’t turn to mush.
For the beets, choose ones that feel firm and heavy for their size. The greens should look fresh if they’re still attached, but honestly, I usually buy them already trimmed because I’m lazy like that.
That preserved lemon might be the trickiest ingredient to track down, but it’s worth the hunt. Check the international aisle or any Middle Eastern market. In a pinch, you could use the zest of one regular lemon mixed with an extra pinch of salt, but preserved lemons have this incredible depth that’s hard to replicate.
Fresh herbs make all the difference here, so skip the dried stuff if you can. The mint especially brings this cooling quality that pairs beautifully with the earthy beets. As for the feta, go for the good stuff in the deli section rather than those sad pre-crumbled containers.
How to Make this Mediterranean Lentil & Roasted Beet Salad
Let me walk you through making this gorgeous salad step by step, because honestly, it’s way easier than it looks and the results are absolutely worth it.
Getting Those Beets Ready
First things first – preheat your oven to 400°F and let’s tackle those 4 red beets. I know, I know, beets can feel intimidating, but trust me on this one.
Leave the skins on for now (they’ll slip right off after roasting), just scrub them clean and trim off any gnarly bits. Wrap each beet individually in foil with a drizzle of that 1 tablespoon olive oil, and season with about half of your 1½ teaspoons kosher salt and that ¼ teaspoon black pepper.
Pop them in the oven for about 45-60 minutes. You’ll know they’re done when you can slide a knife through them like butter. The timing really depends on how big your beets are, so don’t stress if yours take a little longer.
Once they’re cool enough to handle, those skins will practically fall off – it’s like magic, but messier.
Lentil Perfection
While your beets are doing their thing, let’s get those lentils going. Rinse that 1 cup of dried French green lentils in cold water, then toss them in a pot with about 3 cups of water and the remaining kosher salt.
Bring it to a boil, then reduce the heat and let them simmer for about 20-25 minutes.
Here’s the thing about lentils – you want them tender but still with a little bite, not mushy. Start checking them around the 20-minute mark because nobody wants lentil paste.
Drain them well when they’re done and let them cool while you handle everything else.
That Show-Stopping Vinaigrette
This is where the magic really happens. In a small bowl, whisk together those 2 tablespoons of fresh lemon juice with the 4 tablespoons extra virgin olive oil and ½ teaspoon kosher salt.
Add your finely diced shallot – and I mean finely, nobody wants to bite into a chunk of raw shallot.
Now for the star of the show: that 1 preserved lemon. Remove the pulp (it’s too salty) and mince just the rind. A little goes a long way here, so start with about a tablespoon’s worth and taste as you go.
The preserved lemon adds this incredible tangy, almost floral quality that makes the whole salad sing.
Bringing It All Together
Once your beets are cool, slice them into wedges or rounds – whatever makes you happy. I like wedges because they feel more rustic and forgiving.
In a large bowl, gently combine your cooked lentils with the sliced beets, being careful not to turn everything into a pink mess.
Add that ¼ cup each of chopped fresh parsley and mint, along with those 2 tablespoons of crumbled feta cheese.
Pour your vinaigrette over everything and toss gently with clean hands or a large spoon. The key word here is gently – you want to coat everything without turning your beautiful ingredients into mush.
Let the salad sit for at least 15 minutes before serving so all those flavors can get acquainted.
This tastes fantastic warm, at room temperature, or even cold from the fridge the next day. Sometimes I think it’s even better the second day when everything’s had time to really meld together.
Mediterranean Lentil & Roasted Beet Salad Substitutions and Variations
One of my favorite things about this salad is how flexible it’s – you can basically swap in whatever you’ve got hanging around your kitchen and still end up with something absolutely delicious.
No French green lentils? Red or brown work perfectly fine.
Can’t find preserved lemons? Just use extra lemon zest with the juice.
I’ll often throw in toasted walnuts or pine nuts for crunch, or swap the feta for goat cheese when I’m feeling fancy.
Golden beets make it less messy, and arugula instead of herbs adds peppery bite.
The possibilities are endless, really.
What to Serve with Mediterranean Lentil & Roasted Beet Salad
Pairing possibilities for this earthy, protein-packed salad are pretty much endless, but I’ve got some favorites that’ll turn it from a side dish into a proper meal.
Grilled chicken or salmon works beautifully here. The fish’s richness complements those sweet roasted beets perfectly.
For vegetarian options, I love adding warm pita bread and hummus, or serving it alongside quinoa-stuffed bell peppers.
Want something lighter? Pair it with crusty sourdough and good olive oil for dipping. The bread soaks up that tangy vinaigrette wonderfully.
Goat cheese and crackers make another winning combination, especially when you’re entertaining.
Final Thoughts
This salad has become my go-to when I need something that looks fancy but doesn’t require me to stress in the kitchen.
The earthy sweetness of roasted beets plays so well with those nutty lentils, while the preserved lemon adds this amazing brightness that makes everything pop.
I love how forgiving this recipe is. Overcooked the beets slightly? They’ll still taste great.
Wondering if you should add more herbs? Trust me, you probably should.
It’s one of those dishes that makes you feel like a proper cook, even when you’re winging it.
Lentil and Roasted Beet Salad
Ingredients
For the Salad:
- 4 red beets about 1 pound
- 1 cup dried French green lentils
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 2 tablespoons crumbled feta cheese
For the Vinaigrette:
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- 1 shallot finely diced
- 4 tablespoons extra virgin olive oil
- 1 preserved lemon finely chopped
Instructions
- Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45-60 minutes until tender when pierced with a knife.
- Meanwhile, rinse lentils and cook in salted water for 20-25 minutes until tender but still firm. Drain and set aside.
- Once beets are cool enough to handle, peel off skins and slice into wedges or rounds.
- Whisk together lemon juice, salt, diced shallot, olive oil, and chopped preserved lemon to make vinaigrette.
- In a large bowl, combine cooked lentils, sliced beets, parsley, mint, and feta cheese.
- Drizzle vinaigrette over salad and toss gently to combine. Serve warm or at room temperature.
Notes
Nutrition
Frequently Asked Questions
How Long Does This Salad Last in the Refrigerator?
I’d store this salad in the refrigerator for up to four days. I’ll keep the vinaigrette separate if possible, since the herbs and feta maintain better texture when you dress it just before serving.
Can I Use Canned Lentils Instead of Dried Lentils?
I’d recommend using dried lentils for better texture and flavor control, but you can substitute canned lentils. Just rinse them thoroughly and reduce cooking time since they’re already tender.
What Can I Substitute for Preserved Lemon in the Vinaigrette?
I’d substitute preserved lemon with fresh lemon zest plus a pinch of salt. You could also use pickled lemon rind, capers, or simply extra lemon juice with coarse sea salt.
Is This Salad Suitable for Meal Prep and Make-Ahead Lunches?
Yes, I’d recommend this salad for meal prep! The lentils and roasted beets actually improve in flavor as they marinate. I’d store the vinaigrette separately and toss everything together before eating.
How Do I Prevent the Beets From Staining Other Ingredients?
I’ll keep the beets separate until serving time. I store them in their own container and add them to the lentil mixture right before eating to prevent bleeding and staining.