Lentils and Roasted Beets Salad
I got two bags of beets this week, small young white ones and plump orange ones, both still covered in soil with their stems and leaves attached. This roasted beet lentil salad was basically calling my name, something about seeing soil on vegetables makes me trust their flavor instantly.
For beets that came covered in soil, I wanted to pair them with lentils, which to me always feel a little like soil themselves. Along with arugula, walnuts, and feta, seasoned with pomegranate concentrate and balsamic vinegar, this salad turns out sweet, tangy, and deeply satisfying.
Why You’ll Love This Recipe:
- Sweet roasted beets paired with earthy lentils and creamy feta
- Naturally gluten-free
- Great make-ahead salad, keeps well in the fridge for days
- A beautiful, colorful dish for any table
Key Ingredients & Substitutions:
- Beets – roasted whole on a bed of coarse salt, which helps them cook evenly and stay tender. Any color of beet works well.
- Beet greens – don’t toss them! The stems and leaves cook right alongside the lentils. No beet greens? Kale (without the stems) or spinach work well instead.
- Black lentils – hold their shape well after cooking, which makes them ideal for salads. Soaking them for at least 30 minutes beforehand is optional but recommended, it helps them cook a bit faster and more evenly.
- Pomegranate concentrate – a tangy, syrupy reduction of pomegranate juice that adds a bright sourness to the dressing. Find it at Middle Eastern grocery stores or well-stocked supermarkets.
Pro Tips for Success:
- Roasting the beets on a bed of coarse salt helps them cook evenly and gives them a concentrated, almost caramelized flavor that pre-cooked, vacuum-packed beets just don’t have.
- The beets are done when they feel soft all the way through, a knife should slide in easily.
- Let the beets cool slightly before peeling, the skin should come off easily once roasted.
- If making ahead, keep the arugula separate and add it just before serving so it stays crisp.
Serving Suggestions
- Serve as a light lunch on its own, or as a side with a protein of your choice, like baked tofu or a soft-boiled egg
- Great for a potluck or holiday table
- Top with extra crumbled feta right before serving
FAQ
- Can I substitute the beet greens? Yes, kale (without the stems) or spinach both work well.
- Can I use pre-cooked beets to save time? Yes, pre-cooked, vacuum-packed beets work as a shortcut here. The flavor won’t be as deep or concentrated as salt-roasting your own, but it’s a real time saver if you’re in a rush.
- How long does this salad keep? Up to 3 days in the fridge, it’s actually great served cold.
- Can I make this ahead? Yes, just leave out the arugula and add it right before serving so it stays fresh and crisp.
Looking for more tasty recipes?
- Farro Salad with Cauliflower, Fennel and Tahini Dressing
- Wild Rice with Red Cabbage
- Quinoa Salad with Sweet Potatoes and Carrots
- Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
Lentils and Roasted Beets Salad
Ingredients:
For the roasted beets:
- 3 medium beets (any color)
- 1 cup coarse salt (for the roasting bed , not eaten)
- Olive oil for greasing the beets
Other salad ingredients:
- ½ cup black lentils rinsed and drained (soaking for at least 30 minutes beforehand is optional but recommended)
- 2 cups coarsely chopped beet greens stems and leaves separated
- ¾ cup walnuts coarsely chopped
- 1 cup arugula (more if you like)
- Feta cheese for topping
For the dressing:
- 3 tbsp olive oil
- 2 tbsp pomegranate concentrate
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper to taste (at least ½ tsp each)
Instructions:
- Roast the beets: Preheat the oven to 400°F (200°C). Rinse the beets well, and set the greens aside if they're still attached. Line a small oven-safe tray with parchment paper and pour the coarse salt on top as a bed for the beets. Grease the beets lightly with olive oil, place them on the salt, and roast for 1.5 to 2 hours, depending on their size, until soft all the way through.
- Cook the lentils and greens: In a small pot, combine the black lentils and the beet stems (not the leaves yet) with plenty of water, like cooking pasta. Bring to a boil and cook for 20-25 minutes, depending on how long the lentils soaked. About 5 minutes before they're done, add the beet leaves and stir. Drain and let cool.
- Make the dressing: In a small jar with a lid, combine all the dressing ingredients and shake until smooth.
- Assemble: In a large bowl, combine the lentils and beet greens, walnuts, arugula, and most of the feta (save some for topping). Peel the roasted beets, they should come off easily, and cut into large pieces. Add to the bowl. Pour most of the dressing over everything, reserving a little, and toss gently until well coated.
- Serve: Transfer to a serving bowl and top with the reserved walnuts, feta, and remaining dressing.
Notes:
- Kale (without stems) or spinach can be used instead of beet greens.
- Keeps in the fridge for up to 3 days, and is great served cold too.
- If making ahead, add the arugula just before serving so it stays crisp.
- In a rush? Pre-cooked, vacuum-packed beets work as a shortcut, though the flavor won’t be as deep as salt-roasting your own.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
