Description
A vibrant and nutritious Healthy Beetroot Lentil Salad featuring roasted beets, protein-packed lentils, creamy feta cheese, and fresh herbs, all tossed in a zesty lemon and olive oil dressing. This easy-to-make salad is perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Roasted Beets
- Fresh beets (3-4 medium-sized)
Lentils
- 1 cup green or brown lentils
- 3 cups water
- Pinch of salt
Dressing
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of cumin (optional)
- Pinch of smoked paprika (optional)
Salad Add-ins
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (about 2 tablespoons)
- Fresh dill, chopped (about 2 tablespoons)
Instructions
- Prepare the Beets: Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them individually in aluminum foil. Roast in the oven for 45 to 60 minutes until tender when pierced with a fork. Allow the beets to cool, then peel off the skins and chop into bite-sized pieces.
- Cook the Lentils: Rinse 1 cup of lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low and let them simmer gently for 20 to 25 minutes. The lentils should be tender but still hold their shape. Drain any excess water and let them cool.
- Mix the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, salt, and pepper to taste. Add a pinch of cumin or smoked paprika if using, to enhance the flavor.
- Combine Ingredients: In a large mixing bowl, combine the cooled lentils, roasted beets, crumbled feta cheese, and chopped fresh parsley and dill. Drizzle the prepared dressing over the salad. Toss everything gently to ensure all ingredients are evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice according to your preference. This step balances the flavors and ensures the salad suits your taste.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld. Serve chilled or at room temperature as a wholesome and delicious dish.
Notes
- Roasting the beets in foil helps retain moisture and intensifies their natural sweetness.
- Green or brown lentils hold their shape better than red lentils, which tend to become mushy.
- You can substitute feta cheese with a vegan alternative if desired.
- This salad keeps well refrigerated for up to 3 days.
- For extra crunch, consider adding toasted walnuts or sunflower seeds before serving.
- Feel free to add other fresh herbs like mint or cilantro for a different flavor profile.
