Description

This vibrant Lentil & Roasted Beet Salad is packed with protein and flavor, featuring tangy feta, fresh mint, and a zesty lemon dressing. It’s a gluten-free dish that’s perfect for any occasion.

Ingredients

Scale

4 medium beets (about 1 pound)

trimmed and scrubbed clean

1 cup dried green or French lentils

rinsed and picked through

3 cups water or vegetable broth (for cooking lentils)

1 bay leaf (optional

for cooking lentils)

4 ounces feta cheese

crumbled (substitute with vegan feta or avocado for dairy-free)

1/3 cup fresh mint leaves

roughly chopped

1/4 cup red onion

finely diced (soak in cold water for 10 minutes to reduce sharpness)

1/3 cup walnuts or pistachios

lightly toasted and chopped

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice (approximately 1 large lemon)

1 teaspoon lemon zest

1 small garlic clove

minced or grated

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup (use maple syrup for vegan option)

Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 30-40 minutes, or until tender when pierced with a fork. Let them cool, then peel and chop into bite-sized pieces.
In a saucepan, combine the lentils, water or vegetable broth, and bay leaf (if using). Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain and remove the bay leaf.
In a large mixing bowl, combine the roasted beets, cooked lentils, feta cheese, fresh mint, red onion, and nuts.
In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey or maple syrup, salt, and pepper.
Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary and serve.

Notes

For a vegan option, substitute feta with vegan feta or avocado. To reduce the onion’s sharpness, soaking it in cold water is recommended.

Prep Time: 20
Cook Time: 30
Category: Salad
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 8 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 10 mg

Keywords: Lentil salad, Beet salad, Gluten-free, High-protein, Feta salad, Summer salad, Healthy recipes