Description
A vibrant salad combining earthy roasted beets, tender lentils, and bright citrus segments, tossed in a tangy dressing with fresh herbs for a refreshing and nourishing dish.
Ingredients
- 4 medium beets, peeled and cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dry green or brown lentils
- 3 cups water
- 1 bay leaf
- 1 large orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet.
- Toss beet wedges with olive oil, salt, and pepper, then roast for 30–40 minutes until tender. Let cool.
- Rinse lentils and cook with water and bay leaf for 20–25 minutes until tender. Drain and cool.
- Prepare citrus segments, slice onion, and chop herbs.
- Whisk together dressing ingredients until emulsified.
- In a large bowl, combine lentils, roasted beets, citrus, onion, parsley, and mint.
- Pour dressing over salad and gently toss to combine.
- Taste, adjust seasoning, and serve chilled or at room temperature.
Notes
- Use canned lentils for a quicker option.
- Add feta cheese for a creamy element.
- Include toasted nuts for extra crunch.
- Substitute chickpeas or quinoa for lentils.
- Store in refrigerator up to 3 days and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
