Lentil & Roasted Beet Salad

Lentil & Roasted Beet Salad

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.

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Course: Appetizer, Main Course, Side Dish

Cuisine: French

Keyword: Salad

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 245kcal

Equipment

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

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

Nutrition