Lentil and Roasted Beet Salad

Lentil and Roasted Beet Salad

This vibrant Mediterranean salad combines nutty French green lentils with tender roasted beets, fresh herbs, and a bright preserved lemon vinaigrette. It's a nutritious, make-ahead dish that's perfect as a side or light main course - fancy enough for entertaining yet simple enough for weeknight dinners.

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Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean

Keyword: Beets, Salad

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 285kcal

Equipment

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

Make-ahead friendly: This salad tastes even better the next day as flavors meld together. Store covered in refrigerator for up to 3 days.

Beet substitute: If red beets aren't available, golden beets or roasted carrots work beautifully as alternatives.

Lentil options: French green lentils hold their shape best, but brown or black beluga lentils can be substituted.

Preserved lemon substitute: If you can't find preserved lemons, use 1 tablespoon lemon zest plus an extra tablespoon of lemon juice.

Herb variations: Try substituting dill, cilantro, or basil for different flavor profiles.

Vegan option: Simply omit the feta cheese or substitute with crumbled vegan cheese.

Serving temperature: This salad is delicious warm, at room temperature, or chilled - adjust based on preference and season.

Nutrition