Warm Lentil and Roasted Beet Salad
Earthy lentils and sweet roasted beets tossed warm with a mustard vinaigrette and fresh herbs — a hearty, nourishing winter salad substantial enough to make a full, satisfying meal.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Saucepan
Baking sheet
Whisk
- 1 cup green or brown lentils, rinsed
- 3 medium beets, peeled and diced
- 3 tablespoons olive oil, plus more for roasting
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup fresh parsley or dill, chopped
- 1/4 cup crumbled goat cheese or feta (optional)
- Salt and pepper to taste
Preheat the oven to 400F (200C). Toss the diced beets with a little olive oil, salt, and pepper, and roast for 25 to 30 minutes, until tender.
Meanwhile, simmer the lentils in salted water until tender, about 20 minutes, then drain.
Whisk together the olive oil, red wine vinegar, mustard, and a pinch of salt to make the vinaigrette.
Toss the warm lentils and roasted beets with the vinaigrette. Fold in the fresh herbs and serve warm, topped with cheese if you like.