This beetroot lentil salad is a vibrant, nourishing dish that combines earthy roasted beets with hearty lentils and a zesty dressing. It’s perfect as a light meal or a flavorful side, offering a balance of texture, color, and wholesome ingredients.
Why You’ll Love This Recipe
This salad is both satisfying and refreshing, making it ideal for any season. The natural sweetness of beetroot pairs beautifully with the nutty flavor of lentils, while a tangy dressing ties everything together. It’s packed with nutrients, easy to prepare, and works well for meal prep. Whether you’re looking for a healthy lunch or a colorful addition to your table, this recipe delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium beetroots (about 300 g), peeled and diced
1 cup cooked green or brown lentils (about 200 g)
1 small red onion, finely sliced
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin (optional)
50 g feta cheese, crumbled (optional)
Directions
Preheat your oven to 200°C (400°F).
Place the diced beetroot on a baking tray, drizzle with a little olive oil, and roast for 25–30 minutes until tender. Let cool.
In a large bowl, combine the cooked lentils, roasted beetroot, sliced red onion, and chopped parsley.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, pepper, and cumin.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with crumbled feta cheese if using.
Serve immediately or chill for 30 minutes for enhanced flavor.
You can swap green lentils for red lentils for a softer texture. Add arugula or spinach for extra greens. Walnuts or almonds bring a crunchy element, while goat cheese can replace feta for a creamier taste. For added protein, grilled chicken or chickpeas work well.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes even better after the flavors meld. This dish is best served cold or at room temperature, so reheating is not necessary. If desired, let it sit out for a few minutes before serving.
FAQs
Can I use canned lentils?
Yes, canned lentils work well. Just rinse and drain them before use.
Do I have to roast the beetroot?
Roasting enhances the flavor, but you can boil or steam them if preferred.
Can I make this salad ahead of time?
Yes, it’s great for meal prep and tastes better after a few hours in the fridge.
What type of lentils is best?
Green or brown lentils hold their shape best for this salad.
Is this salad served warm or cold?
It can be served either way, but it’s most commonly enjoyed slightly chilled or at room temperature.
Can I make it vegan?
Yes, simply omit the feta cheese or use a plant-based alternative.
How do I keep the onion flavor mild?
Soak sliced onions in cold water for 5–10 minutes before adding them.
What dressing variations can I try?
You can add balsamic vinegar or swap lemon juice for apple cider vinegar.
Can I freeze this salad?
Freezing is not recommended as the texture of beetroot and lentils may change.
What can I serve with this salad?
It pairs well with grilled meats, fish, or flatbread.
Conclusion
This beetroot lentil salad is a wholesome, colorful dish that’s easy to prepare and full of flavor. With its nourishing ingredients and versatile nature, it’s a perfect addition to your recipe collection for both everyday meals and special occasions.
A vibrant beetroot lentil salad combining sweet roasted beets, hearty lentils, and a zesty dressing. This nourishing dish is fresh, satisfying, and perfect as a light meal or side.
Ingredients
2 medium beetroots, peeled and diced
1 cup cooked green or brown lentils
1 small red onion, finely sliced
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin (optional)
50 g feta cheese (optional)
Instructions
Preheat oven to 200°C (400°F).
Place diced beetroot on a baking tray, drizzle with olive oil, and roast for 25–30 minutes until tender. Let cool.
In a bowl, combine lentils, roasted beetroot, red onion, and parsley.
